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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Grandma's Bread and Butter Pickles Recipe

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This recipe for Grandma's Bread and Butter Pickles is from Linda's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 pounds of pickling cucumbers
1½ pounds of small, white onions, sliced in thin rounds
½ cup sea salt
4 cups of apple cider vinegar
2 cups of filtered water
3 cups of sugar
turmeric
celery seeds
yellow mustard seeds
Directions:
Directions:
Wash the cucumbers and remove the blossom ends (They can be bitter.) Slice the cucumbers ⅛ of an inch thick. In a large bowl, toss the cucumbers and onions with salt. Cover the vegetables with ice cubes and let drain for 3 hours.
Heat the vinegar, water, and sugar in a nonreactive pan just to the boiling point and then turn down the heat.
Prepare the pint jars for packing by adding spices to each one. Add ¼ tsp turmeric, ½
tsp celery seeds, and ½ tsp of yellow mustard seeds.
Next, pack in the drained cucumbers and onions to the shoulders of the jar. Por the hot liquid over the jars up to the filling line leaving ½ inch head space. Be sure to let out air bubbles with a butter knife.
Close the jars with lids finger tip tight and process jars for 10 minutes at 200 degrees.
Store jars in a cool, dry place for 3 weeks before enjoying the pickles.
Number Of Servings:
Number Of Servings:
10 pints
Preparation Time:
Preparation Time:
5 hours

 

 

 

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