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!
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:
Bread and butter are my favorite. Enjoy!
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