Community Pick

Bread and Butter Pickles

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“This was my husband's grandmother's recipe. It is so good. Store-bought pickles don't even come close. This is a good recipe for anyone who would like to try pickling, but hasn't done it before. It's quite straight forward, not a lot of ingredients.”
READY IN:
50mins
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine cucumbers, onions, salt and ice in a large bowl.
  2. Mix well.
  3. Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).
  4. Rinse and drain thoroughly.
  5. Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
  6. Add drained cucumbers.
  7. Place pot on medium low heat.
  8. Bring almost to a boil, but DO NOT ALLOW TO BOIL.
  9. Remove from heat.
  10. Seal in sterilized jars, 10 minutes in a hot water bath.
  11. Easy way to sterilize jars: Wash them well in hot soapy water.
  12. Dry them off.
  13. Put on a cookie sheet, right side up, at 225°F for 15 minutes.
  14. Turn off oven and leave them in there until you need them.

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