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Traditional Bread and Butter Pickles

Source of Recipe


Ball Jars



List of Ingredients



• 6 cups sliced, trimmed pickling cucumbers (cut into ¼-inch slices)
  
• 2 large onions, thinly sliced
  
• 1/3 cup preserving and pickling salt
  
• 1¾ cups white wine vinegar
  
• 1¼ cups sugar
  
• 1¼ Tbsp mustard seeds
  
• 2/3 tsp celery seeds
  
• 2/3 tsp ground turmeric
  






Instructions



1. Combine the cucumbers, onions, and salt in a glass or stainless steel bowl. Mix well, cover with cold water, and let stand at room temperature for 2 hours. Transfer to a colander placed over the sink, rinse with cool running water, and drain thoroughly.
   
   
2. Prepare a canner or stockpot and jars.
   Combine the vinegar, sugar, mustard seeds, celery seeds, and turmeric in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Stir in the vegetables and return to a boil.
   
   
3. Pack the vegetables into hot jars, leaving ½-inch headspace. Ladle hot pickling liquid over the vegetables, leaving ½-inch headspace. Remove the air bubbles; re-measure the headspace. If needed, add more cucumbers and liquid to meet the recommended headspace. Wipe the rim; center the lid on the jar. Screw the band until fingertip-tight. Process the filled jars in boiling water for 10 minutes. Remove the canner lid. Wait 5 minutes, then remove the jars, cool, and store in a cool, dark place.
   
   Makes 3 pints.