Bread and Butter Pickles

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Bread and Butter Pickles

Postby OSD » Tue Feb 27, 2007 2:01 pm

Bread and Butter Pickles

3 pounds 3- to 4-inch pickling cucumbers, cut into 1/4-inch slices
4 medium onions, thinly sliced
1/2 cup Ball 100% Natural® Canning and Pickling Salt
6 cups water
2 cups brown sugar
2 tablespoons mustard seed
1 teaspoon celery seed
1 teaspoon cloves
1 teaspoon turmeric
3 cups cider vinegar, 5% acidity
Ball 100% Natural® Pickle Crisp™

Prepare Ball® and Kerr® jars and closures according to instructions found in Canning Basics.

Combine cucumber slices, onion slices, salt and water in a large bowl. Mix well. Cover and let stand 2 hours. Combine remaining ingredients in a large saucepot. Bring to a boil, stirring occasionally. Drain vegetables; rinse. Drain again. Add vegetables to vinegar mixture and return to a boil. Pack hot pickles and pickling liquid into hot jars, leaving 1/4-inch headspace. Add 3/4 teaspoon Pickle Crisp to each jar after it is filled. Remove air bubbles with a Ball® Bubble FREER™ or nonmetallic spatula. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met – fingertip tight.

Process 10 minutes in a boiling-water canner.
Yield: about 4 pint jars.

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