Bread and Butter Pickles Recipe
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Category: |
Category: |
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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 ½ tsp turmeric 1 ½ tsp celery seed
1 peck = about 3 ½ gallons of sliced cucumbers = 25 pints canned
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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 ½ inch head space. Wipe rims. Adjust lids. Process 5 minutes for pints or half-pints (start timing when water boils). Don't over process. |
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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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