Crisp Bread and Butter Pickles
photo by Mrs. Hughes
- Ready In:
- 3hrs
- Ingredients:
- 8
- Yields:
-
7 pints
- Serves:
- 8
ingredients
- 4 quarts cucumbers, thinly sliced
- 8 medium white onions (Onions should be peeled and thinly sliced.)
- 1⁄2 cup pickling salt
- 5 cups sugar
- 1 1⁄2 teaspoons turmeric
- 1 teaspoon celery seed
- 2 tablespoons mustard seeds
- 5 cups cider vinegar
directions
- Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours.
- Drain thoroughly and put the vegetables in a large kettle.
- Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil.
- Pack the pickles into hot jars and seal.
Questions & Replies
-
What do you think about packing the pickles and onions into the jars once you wash off the brine, THEN pouring the nearly boiled solution over them- then water bath 10 min? I want them super crispy...
-
Do I rinse and drain before putting them in the big kettle with the rest of the ingredients? -
what is the yield? -
How many pounds of pickles is this
Reviews
-
This recipe is almost like the one and I have made for at least 30 years. It was handed down to me from my grandmother...To add to this recipe I add 2 green and 2 red peppers sliced thin also...While heating, add several cloves of garlic...I also process in a hot water bath for at least 10 min. just to be on the safe side....I have taken several "blue ribbons" with this recipe. -
best and easiest reipe for bread and butter pickles i've ever used! crisp and tasy when opened -
This is the 2nd year I've made this recipe. I was never fond of the bread and butter pickles I made until I found this recipe. the flavors blend perfectly, no clash of sweet with vinegar. Even the onions are killer. This year I pickled some cauliflower florets with this recipe, and zucchini chunks, and they are also excellent. Using red onion also adds some great color to the pickles. these are my husband's all time favorites, and made me a convert, too. we've been through 2 pints in 4 days! -
Wonderful Recipe I find the pickles to be crisp just like the name says. If you want them real crisp heat the solution first then add the pickles for a short time on the stove. No need to put in a canning bath after if everything is hot and you move fast.
-
The is the recipe I have been making for the last 50 years. I do add a sliced red bell pepper to the sliced pickles to add a bit of color in each jar. I do bring the liquid to a boil before I add the sliced pickles. When hot through I place in jars and process 10 minutes in a BWB.
see 9 more reviews
RECIPE SUBMITTED BY
I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island.
It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements.
My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday.....
I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much.
I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven!
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