Wednesday, August 28, 2013

Bread and Butter Pickles

We love bread and butter pickles! The homemade ones are so much better than what we get at the store.

This recipe is from my Mom although a very similar one is in my Ball canning book.

Pickles are a fairly easy food to can or "put up" as the old-timers call it. These do require a standing time of 3 hours before finishing the cooking and canning process so plan your day accordingly!

The pickles and onions need to be sliced pretty thin. I use the slicing blade on my food processor to do this and it only takes a few minutes!

Bread and Butter Pickles
Makes about 8 pints.

16 cups (4 quarts) sliced unpeeled cucumbers-the small ones are best for pickles.
6 cups sliced white onions
3 cloves garlic, minced
1/3 cup salt (non-iodized, canning and pickling salt)
5 cups sugar
3 cups white vinegar
1 1/2 teaspoon turmeric
1 1/2 teaspoon celery seed
2 Tablespoons mustard seed

Combine cucumber, onion and garlic in large bowl. Add salt and mix. Cover with ice and mix thoroughly. Let stand for 3 hours.

After 3 hours are up, drain well. DO NOT RINSE!

Combine remaining ingredients (sugar, vinegar and spices) in  a large pot. (I use a 6 quart and it is big enough for everything.) Add cucumber mixture and bring to a boil, stirring often.

Fill hot jars to 1/2 inch from the top. Adjust lids.

Carefully put jars in boiling water canner. After water comes back to a boil, process jars for 5-10 minutes.

Let cool in canner for a few minutes then remove from canner and place on towels on counter to cool completely.

Let cure for 6 weeks or so before opening to enjoy.

Jars of bread and butter pickles make wonderful Christmas gifts!

1 comment:

Wendi said...

Bread and butter are my favorite. Enjoy!