Bread And Butter Pickles
From keeperofthehome 15 years agoIngredients
- 5lbs. small cucumbers, thinly sliced shopping list
- 3 very large yellow onions (about 3 lbs. total), thinly sliced shopping list
- 1/2 c. canning salt shopping list
- ice cubes shopping list
- 4 c. sugar shopping list
- 5 c. cider vinegar shopping list
- 2 T. mustard seed shopping list
- 2 tsp. ground turmeric shopping list
- 2 tsp. celery seed shopping list
- 9 pint jars with bands & seals shopping list
How to make it
- Place sliced cucumbers & onions in the sink. Sprinkle with canning salt. Toss to coat.
- Layer ice cubes over cucumber & onion mixture. Let stand for 2 hours. Do not skimp on this step as this helps ensure crisp pickles. Drain and rinse well.
- Wash jars, seals & bands then sterilize in water bath canner by bringing water to a full rolling boil and allowing to boil for at least 15 minutes. I also like to boil my jar tongs, funnel & magnetic lid wand.
- In a large pot combine vinegar, sugar, mustard seed, celery seed and turmeric.
- Bring mixture to a boil and let boil for 5 minutes.
- Add cucumber & onions and bring to boil again.
- Remove mixture form heat and ladle into hot jars. Leave 1/4" head space when filling. Wipe rims clean with a damp towel and place on lids & seals. Tighten until only finger tight. Do not over tighten.
- Place jars back into water bath canner and fill with enough water to cover jars. Cover with lid and bring to a boil. Once water has come to a full rolling boil start timer for 10 minutes. Process for the full 10 minutes.
- Remove from canner and allow to cool. As jars seal you will hear the lids make a "ping" sound. If jars do not seal, remove lid and seal and start with a new set. Begin processing procedure again. Let jars cool completely and store in pantry or any other cool dry place. Enjoy!
The Rating
Reviewed by 1 people-
Good to see a recipe like this. I think its like mom used to make. I will try, Thank You
gejr45 in Greer loved it
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