Bread & Butter Pickles


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  • 15 cups sliced pickling cucumbers
  • 3 onions, thinly sliced
  • 1⁄4 cup coarse salt
  • 4 cups cracked ice
  • 2 1⁄2 cups cider vinegar
  • 2 1⁄2 cups sugar
  • 3⁄4 teaspoon turmeric
  • 1⁄2 teaspoon celery seed
  • 1 tablespoon mustard seeds
  • Combine cucumbers, onions, salt and ice in a large bowl.
  • Mix well.
  • Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).
  • Rinse and drain thoroughly.
  • Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
  • Add drained cucumbers.
  • Place pot on medium low heat.
  • Bring almost to a boil, but DO NOT ALLOW TO BOIL.
  • Remove from heat.
  • Seal in sterilized jars, 10 minutes in a hot water bath.
  • Easy way to sterilize jars: Wash them well in hot soapy water.
  • Dry them off.
  • Put on a cookie sheet, right side up, at 225F for 15 minutes.
  • Turn off oven and leave them in there until you need them.

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