Recipe

Bread And Butter Pickles Recipe

Add Step-by-Step Photos	Keeperofthehome / All my dishes 1 year, 3 months ago A wonderful flavor. Every summer I have to make some to replenish our pantry as our family loves them. Prep:215m Cook:60m Servings:9	Keeperofthe
	homemade home canned easy

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Ingredients

5lbs. small cucumbers, thinly sliced

3 very large yellow onions (about 3 lbs. total), thinly sliced

1/2 c. canning salt

ice cubes

4 c. sugar

5 c. cider vinegar

2 T. mustard seed

2 tsp. ground turmeric

2 tsp. celery seed

9 pint jars with bands & seals

Directions

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!

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