Bread and Butter Pickles



This one will be making memories for many years to come in my home . It's a keeper thanks to the wonderful recipe borrowed from bunkycooks.com. As good as my momma makes!

4 pounds 4- to 6-inch cucumbers (Kirby cucumbers), cut into 1/4″ slices
2 pounds onions, thinly sliced (about 8 small)
1/3 cup canning salt
2 cups sugar
2 tablespoons mustard seed
2 teaspoons tumeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups white vinegar

Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice cubes.

Let stand 1 1/2 hours. Drain; rinse and drain again.

 Combine remaining ingredients in a large sauce pot; bring to a boil.

Add drained cucumbers and onions and return to a boil.

 Pack hot pickles and liquid into hot jars, leaving 1/4″ head space.

Remove air bubbles.

Adjust two-piece caps.

Process 10 minutes in a boiling-water canner. Make adjustments for altitude, if necessary.

* These fresh pack pickles need to sit for at least 4 to 6 weeks to cure and develop a true bread and butter pickle flavor.

THB note~ if you don't have a water canner, just boil your water in a deep tall-wide pot. Make sure you have enough water to cover your canned jars but remember, when you add your filled jars into the water, the water level will rise. So, don't over-fill your pot with water to begin with, yet have enough to cover your jars. Keep in mind how many jars your going to be processing and eye-ball it from there. It may take a try or two, but , you'll find the right water measurement for your process. I promise. This recipe is so worth it!

2 comments:

  1. Hi,

    Thank you for the link and for mentioning my blog. That is a wonderful recipe for Bread & Butter Pickles and definitely the time of year to make them again! Happy canning. :-)

    Gwen

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  2. Hi girl, your quite welcome. Yes, I am getting anxious to get my canning on! :) Happy canning!

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