Bread and Butter PicklesPrep: 6 hours Cook: 6 hours Servings: 32by Just Cookin'13 recipes>
These bread and butter pickles are so delicious that people who don't like pickles like these. I've really got this recipe down, so if you like to make pickles, try these and I know you'll like them.
- Bread & Butter Pickles (shelf storage recipe)(double for a gallon)
- 1/2 gal. (2 qts) sliced pickling cucumbers
- 2-1/2 cups white vinegar
- 3 medium white onions, sliced
- 2 cups sugar
- 1/4 cup pickling salt
- ½ tsp turmeric
- ½ tsp celery seed
- Canning pot with rack
- 5 pint-sized canning jars
- Jar lifters or tongs
- Preparation Carefully rinse the cucumbers and scrub away any dirt that may have stuck to the outside. Slice off 1/8-inch from the ends and discard. Slice the cucumbers into 1/4-inch thick slices and place in a large bowl. Add the sliced onions and pickling salt. Stir in to thoroughly to distribute the salt and onions among the cucumber slices. (DO NOT skimp on salt. Cucumbers are prone to bacteria and the salt kills it.) Cover with a couple of inches of ice and gently stir into the vegetables. Cover and put in the refrigerator and let chill for 4 to 12 hours. Discard ice. Rinse the cucumber and onion slices and thoroughly drain. Rinse and drain again.
- Sterilize the jars and lids for shelf storage Place empty jars on a metal rack in a large canning pot. (Jars must rest on a rack in the pot, not on the bottom of the pot). Fill with warm water and bring to a boil (180). Turn off heat and cover to keep the jars hot and ready for canning. Keep the water in the pot to use later. Sterilize the lids by placing the lids in a bowl and pour boiling water over them.
- Cooking Put vinegar in a large pot and turn on heat. Add sugar and stir until sugar is dissolved. Stir in turmeric and celery seed. Add cucumbers and onions and gently mix in. Heat on a medium-high fire, stirring gently occasionally, and bring just to a simmer (bubbles just below the surface). DO NOT BOIL! Turn off heat.
- Canning Remove sterilized jars with tongs or jar lifters. Using a slotted spoon or serving fork, fill the jars to an inch from the rim with the vegetables. Do not overstuff jars! Then pour the syrup over the vegetables to a half inch from the rim. Wipe the tops of the jars and the bottom of the lids to remove any debris that would keep the lids from sealing. Place the lids on the jars and screw them down tight.
- To seal the jars (see Using Boiling Water Canners)
- Return filled jars to the same canning pot with its water preheated to 180 deg. Water level needs to be at least 1” above the top of the cans. With lid on, bring to a boil and boil hard for 10 minutes. Turn off heat, remove lid and let jars sit in water for 5 minutes to let contents settle. Remove the jars and place upright on racks with space between the jars until cooled (do not retighten lids). You will hear the lids pop as they cool to create a concave spot in the lid. If they do not seal properly you will need to store them in the refrigerator or reprocess. Once sealed and cooled, place on shelf for up to 2 years if left unopened. Once opened, store in refrigerator for up to 2 years.
- Yield: Makes about 5 pint jars.
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