Bread and Butter Pickles Recipe
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Category: |
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Ingredients: |
Ingredients: 4 pounds cucumbers
1 large onion, quartered, sliced about 1/4 inch thick
1/3 cup kosher salt
3 cups cider vinegar
1 1/2 cups sugar
1 teaspoon ground turmeric
1/2 teaspoon celery seeds
2 teaspoons yellow mustard seeds (or pickling spicesO
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Directions: |
Directions:Wash cucumbers and cut off the ends. Slice crosswise into 1/8 inch slices. Toss in a large bowl with the salt and onion slices; cover with about 4-6 cups of ice cubes. Cover and let stand for 4 hours or refrigerate overnight
Prepare the boiling water bath. Add water to a large pot and heat to about 180 degrees. The water should be high enough to be at least 1 inch above the filled jars. Wash jars and heat water in a small saucepan; put the lids in the saucepan and bring almost to a boil; lower heat to very low to keep the lids hot.
Drain the cucumber mixture. In a large pot (not aluminum) over medium heat combine the remaining ingredients and bring to a boil. Add the drained cucumber mixture and bring to a boil. With a slotted spoon, loosely pack the vegetables in prepared jars. ladle the liquid into jars, dividing evenly among the jars. With a clean damp cloth wipe away any drips around the rims of the jars then cover with jar lids. Adjust the lids firmly but do not over tighten. Place filled jars in the prepared boiling water bath, adding more hot water as needed to cover the jars. Boil for 10 minutes. Lift jars out of the water and place on a rack to cool.
Makes about 6 pints. |
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