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Bread and Butter Pickles Recipe

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This recipe for Bread and Butter Pickles is from The Dinner Table, 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:  
3 lbs. pickler cucumbers, thinly sliced
1 onion, thinly sliced
1 garlic clove, pressed
2 Tbsp. salt
4 cups apple cider vinegar
2 cups white vinegar
1 cups sugar
2 Tbsp. mustard seeds
2 tsp. celery seeds
1 tsp. tumeric
1 cup fresh dill & flowers (optional, if not using fresh dill use 1 Tbsp. dried dill)
6 wide mouth pint jars
Directions:
Directions:
Cut cucumbers and onion, put in a bowl, sprinkle with salt, cover with plastic wrap and put in the freezer for half an hour (or alternatively put in the refrigerator for an hour-or up to overnight). Fifteen minutes after putting the cucumbers are in the freezer, put all the other ingredients listed into large pot and stir occasionally (over high heat) and bring to a boil. Then turn the heat off. When the cucumber and onion mixture is coming out of the freezer, drain all excess liquid, then pour into the pot containing the hot liquid. Stir a few times so that all the cucumbers and onions are submerged and let sit for 5 minutes. Now ladle cucumbers, onions, and liquid evenly into jars (make sure your jars are clean!) Seal and store in the refrigerator. The pickles will be all set after one night, but are best after a few days. Makes 6 wide mouth pint jars, they're good in the refrigerator for up to 2 months.

 

 

 

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