Traditional Bread & Butter Pickles

Donna Young

By
@DivineMsD

Another favorite my grandmother made I could not resist modifying from two Ball recipes in their canning book bringing the best of two recipe's spices into one pickle.


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Rating:

Comments:

Serves:

6 pints

Prep:

3 Hr

Cook:

1 Hr

Ingredients

10 c
washed, sliced trimmed pickling cucumbers (1/4" thick slices)
1
extra large onion (sliced thinly)
3/4 c
pickling or canning salt (kosher salt can be used)
5 c
white or cider vinegar (5% min)
3 c
raw brown (cane) sugar
3 Tbsp
mustard seeds
1-1/2 tsp
celery seeds
3 tsp
ground ginger
1-1/2 tsp
ground turmeric

Directions Step-By-Step

1
In a glass or stainless steel bowl, combine cucumbers, onions and salt. Mix well, cover with cold water and let stand at room temperature for two hours. Transfer to a colander placed over a sink, rinse with cool running water and drain thoroughly.
2
Meanwhile, prepare canner, jars and lids.
3
In a large stainless steel saucepan, combine vinegar, sugar, mustard seeds, celery seeds, ginger and turmeric. Bring to a boil over med-high heat, stirring to dissolve sugar. Stir in vegetables and return to a boil to vegetables are somewhat soft cooked throughout.
4
Pack vegetables into hot jars to within a generous 1/2" of top of jar. Ladle hot pickling liquid into jars to cover vegetables, leaving 1/2" headspace. Remove air bubbles and adjust headspace if necessary by adding pickling liquid. Wipe rims. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
5
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Turn off and remove canner lid. Wait 5 minutes, then remove jars, cool and store.

About this Recipe

Course/Dish: Breads, Other Sauces
Other Tag: Healthy
Hashtags: #butter, #sugar, #pickles