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Bread and Butter Pickles Recipe

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This recipe for Bread and Butter Pickles, by , is from Mom's Favorite Recipes, 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!

Contributor:  
Contributor:  
Jennifer Hargenrader

Category:
Category:

Ingredients:  
Ingredients:  
4 quarts sliced medium cucumbers
8 medium white onions sliced (or less)
3 cloves garlic (whole)
⅓ cup pickling salt
5 cups sugar
3 cups cider vinegar
2 Tbsp mustard seed
1 tsp turmeric
1 tsp celery seed

1 peck = about 3 gallons of sliced cucumbers = 25 pints canned

Directions:
Directions:
Prepare: In a large bowl combine the first 4 ingredients. Stir in a large amount of cracked ice. Let stand 3 hours. Drain well and remove ice and garlic. In a large kettle combine remaining ingredients. Add drained mixture. Bring to a boil.

Water bath canning: Pack pickles and liquid into hot, clean jars, leaving a inch head space. Wipe rims. Adjust lids. Process 5 minutes for pints or half-pints (start timing when water boils). Don't over process.

Number Of Servings:
Number Of Servings:
6 pints
Preparation Time:
Preparation Time:
2 hours +
Personal Notes:
Personal Notes:
Always a family favorite! I used these pickles to make egg salad, tuna salad, potato salad, and "Poppy meat" (ham salad). You guys loved them!

 

 

 

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