My Favorite Bread and Butter Pickles
Thinly sliced cucumbers and onion in a brine of cider vinegar, dark brown sugar, mustard seeds, celery seed, ground cloves and turmeric. Sweet and sour.
Ingredients
- 3 Pounds Cucumbers 3- to 4-inch pickling cucumbers
- 4 medium onions Thinly sliced.
- 1/2 Cup Canning and Pickling Salt
- 6 Cups Water
- 3 Cups Cider Vinegar 5% acidity
- 2 Cups Dark Brown Sugar Firmly Packed
- 2 Tablespoon Mustard Seed
- 1 Teaspoon Celery Seed
- 1 Teaspoon Ground Cloves
- 1 Teaspoon Turmeric
Instructions
- Prepare canning jars according to the instructions or check out the canning and preserving guides by Ball Canning.
- Wash cucumbers and remove the blossom end.
- Cut cucumbers into 1/8 inch slices.
- Peel 4 onions and thinly slice.
- Combine cucumber slices, onion slices, salt and water in a large bowl. Mix well.
- Cover and let stand for 2 hours.
- In a 6-6o 8- quart saucepot, combine vinegar, and remaining ingredients.
- Bring to a boil, stirring occasionally.
- Drain vegetables; rinse; drain again.
- Add vegetables to vinegar mixture and return to 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 on to fingertip tight or until resistance is met.
- Place in boiling water bath canner.
- Process 10 minutes. Start timing after it comes back to a boil.
- Yield about 4-5 pints.
Video
Notes
I use a mandolin for slicing cucumbers and onion.