Bread & Butter Pickles
Source of Recipe
DDCol19
List of Ingredients
3 pounds 3- to 4-inch pickling cucumbers
4 medium onions, thinly sliced
½ cup Ball 100% Natural® Canning and Pickling Salt
6 cups water
3 cups cider vinegar, 5% acidity
2 cups firmly packed brown sugar
2 tablespoons mustard seed
1 teaspoon celery seed
1 teaspoon ground cloves
1 teaspoon turmeric
Recipe
Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics.
Wash cucumbers and remove 1/16-inch from blossom end. Cut into ¼-inch slices and measure 10 cups. Combine cucumber slices, onion slices, salt and water in a large bowl. Mix well. Cover and let stand for 2 hours. In a 6- to 8-quart saucepot, combine vinegar and remaining ingredients. 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 liquid into hot jars, leaving ¼-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. 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 to 5 pints.
For altitude adjustment increase processing as indicated below:
1,001 – 3,000 ft………...5 minutes
3,001 – 6,000 ft……….10 minutes
6,001 – 8,000 ft……….15 minutes
8,001 – 10,000 ft……...20 minutes
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