Bread and Butter Pickles
Bread and Butter Pickles
25 recipe photos
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Chef's Note
“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
- 15 cups sliced pickling cucumbers
- 3 onions, thinly sliced
- 1⁄4 cup coarse salt
- 4 cups cracked ice
- 2 1⁄2 cups cider vinegar
- 2 1⁄2 cups sugar
- 3⁄4 teaspoon turmeric
- 1⁄2 teaspoon celery seed
- 1 tablespoon mustard seeds
Directions
- Combine cucumbers, onions, salt and ice in a large bowl.
- Mix well.
- 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).
- Rinse and drain thoroughly.
- Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
- Add drained cucumbers.
- Place pot on medium low heat.
- Bring almost to a boil, but DO NOT ALLOW TO BOIL.
- Remove from heat.
- Seal in sterilized jars, 10 minutes in a hot water bath.
- Easy way to sterilize jars: Wash them well in hot soapy water.
- Dry them off.
- Put on a cookie sheet, right side up, at 225°F for 15 minutes.
- Turn off oven and leave them in there until you need them.
Bread and Butter Pickles