Bread and Butter Pickles

Bread and Butter Pickles
6-7 pints
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4 pounds 4-6-inch cucumbers, cut into 1/4-inch slices
2 pounds onions, thinly sliced (about 8 small)
1/3 cup canning salt
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups vinegar

Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice.  Let stand 1 1/2 hours.  Drain; rinse; drain again.  Combine remaining ingredients in a large saucepot; bring to a boil.  Add drained cucumbers and onions and return to a boil.  Pack hot pickles and liquid into hot jars, leaving 1/4-inch headspace.  Remove air bubbles.  Adjust two-piece caps.  Process 10 minutes in a boiling-water canner.

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