Email to Cat      

Barb's Bread-and-Butter Pickles

Source of Recipe


From "Blue Ribbon Canning" by Linda J. Amendt



List of Ingredients



• 4 quarts thinly sliced medium pickling cucumbers (about 25 cucumbers)
  
• 3 cups sliced onions (about 4 medium onions)
  
• 2 green bell peppers (or 1 red and 1 green pepper), chopped
  
• 3 cloves garlic, sliced
  
• 1/3 cup canning or pickling salt
  
• 5 cups granulated sugar
  
• 3 cups cider vinegar
  
• 2 Tbsp mustard seeds
  
• 1-1/2 tsp celery seeds
  
• 1-1/2 tsp ground turmeric
  






Instructions



1. In a large container, combine the cucumbers, onions, bell peppers, and garlic. Add the salt. Cover with cracked ice and mix thoroughly. Let stand for 3 hours. Drain well.
   
   
2. In an 8-quart stainless steel stockpot, combine the sugar, cider vinegar, mustard seeds, celery seeds, and turmeric. Cook over medium-high heat, stirring constantly, until the sugar is completely dissolved.
   
   
3. Add the drained cucumber mixture and heat just until the mixture comes to a boil. Remove the pot from the heat.
   
   
4. Using a slotted spoon, pack the pickles into hot jars, leaving 1/2-inch headspace. Ladle the hot syrup into the jars, covering the pickles and maintaining the 1/2-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
   
   
5. Process pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
   
   Makes 7 to 8 pints.