Grandma's Bread & Butter Pickles
Thinly sliced cucumbers and onion in a brine of vinegar, sugar, mustard seeds and turmeric. Sweet and sour.
Ingredients
- 4 pounds 3-to 4-inch pickling cucumbers
- 2 Medium onions
- 2 cloves Garlic
- 3 1/2 tbsp Canning and pickling salt
- 1 1/2 cups Vinegar 5% acidity
- 2 1/2 cups Sugar
- 2 1/2 tsp Mustard Seed
- 3/4 tsp Tumeric
Instructions
- Prepare canning jars according to your brand instructions or check out the canning and preserving guides by Ball Canning.
- Thinly slice the cucumbers and onion. I use a mandolin that slices about 1/8 inch thick.
- Using a sharp knife thinly slice the garlic.
- In a large bowl combine cucumbers, onion, garlic and salt.
- Put ice on top and let stand 3 hours.
- Drain cucumbers, onion and garlic in a collander and drain; rinse; drain again.
- In a 6-to 8-quart saucepot, combine vinegar, sugar, mustard seed, and tumeric. Bring to a boil.
- Add vegetables to vinegar mixture and return to a boil.
- Pack hot pickles and liquid into hot jars leaving 1/2-inch headspace.
- Remove air bubbles with a nonmetallic spatula.
- Wipe jar rim clean. Place lid on jar with sealing compound next to glass.
- Screw band down evenly until resistance is met or fingertip tight.
- Process 10 minutes in a boiling water canner.
- Yield about 4-5 pints.
