Making and Canning Bread and Butter Pickles
From bluewaterandsand 16 years ago
- 15 minutes to make
- Serves 6
Makes 6 quarts. I love these with chowders or stews or beans! Be sure to let them sit over night!
Ingredients
- cucumbers.....About 22 medium to large shopping list
- onions ...........11 medium shopping list
- coarse salt.......1/2 cup shopping list
- Crushed ice.......2 pounds shopping list
- Granulated sugar......5 cups shopping list
- Tumeric...........2 teaspoons shopping list
- celery Seed........1 teaspoon shopping list
- mustard seed........2 tablespoons shopping list
- cider vinegar..........4 cups shopping list
How to make it
- To crisp cucumbers, slice1/8 inch thick and layer with onions, salt
- and ice.
- Cover and then weight the cover with something heavy
- like phone books .Let sit over night.
- NEXT DAY.....Drain well. Add all other ingredients
- Gently bring to just under a boil, stirring frequently.
- Can immediately.
- For canning use the following techniques:
- Canning using hot pack method with 1/2” of headspace.
- Processing with a Water Bath for 10 minutes at 212 degrees.
- After processing, remove from boiling water and place the jars on a towel, separated by 1” to cool naturally as quickly as possible.
The Rating
Reviewed by 4 people-
I also add thin slivers of red italianelle peppers to this recipe. Can use hot ones if you like.
cherihannah
in Shickshinny loved it
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" It was excellent "