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Bread and Butter Pickles

Source of Recipe

From "Ball Canning Back to Basics"


Recipe Introduction

"This classic sweet-tart pickle is a staple in relish trays and on burgers and sandwiches."

List of Ingredients

â—¦ 4 pounds (4- to 6-inch) cucumbers
â—¦ 2 pounds onions, thinly sliced
â—¦ â…“ cup Ball® Salt for Pickling & Preserving
â—¦ 2 cups sugar
â—¦ 2 tablespoons mustard seeds
â—¦ 2 teaspoons ground turmeric
â—¦ 2 teaspoons celery seeds
â—¦ 1 teaspoon ground ginger
â—¦ 1 teaspoon whole black peppercorns
â—¦ 3 cups white vinegar (5% acidity)
â—¦ Ball® PickleCrisp® Granules (optional)


Recipe

Rinse the cucumbers under cold running water; drain. Remove stem and 1-16th inch from blossom end of cucumbers. Cut the cucumbers crosswise into ¼-inch slices.

Put the cucumbers and onions in a large bowl, layering with the salt. Cover with ice cubes. Let stand 1 ½ hours. Drain the cucumbers and onions. Rinse the cucumbers and onions under cold running water; drain.

Combine the sugar, spices, and vinegar in a large stainless-steel or enameled saucepan. Bring the mixture to a boil, stirring until the sugar dissolves. Add the cucumbers and onions. Bring the mixture to a boil, stirring until the salt and sugar dissolve.

Pack the hot pickles and liquid into a hot jar, leaving ½-inch headspace. Add â…› teaspoon Ball® PickleCrisp® Granules to pint jar, if desired. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.

Process the jars 10 minutes, adjusting for altitude. Turn off heat; remove the lid, and let the jars stand 5 minutes. Remove the jars and cool.


Makes about 7 (1-pint) jars