Bread And Butter Pickles
Remember: Measurements count when canning, no fudging allowed
I don't know where I got this recipe, but we have been using it for decades.
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- 4 qt
- fresh, sliced, unpared medium cucumbers
- 6 medium
- white onions, sliced (6 cups)
- 2 medium
- green peppers, seeded and thinly sliced (1 2/3 cups)
- 3 clove
- 1/3 c
- granulated pickling salt
- 5 c
- 3 c
- cider vinegar
- 1 1/2 tsp
- turmeric, ground
- 1 1/2 tsp
- celery seed
- 2 Tbsp
- mustard seed
Scrub the cucumbers with a brillo pad or kitchen scrub brush, fresh from the garden they have nubs and lots of dirt.
Slice an inch or so off each end of the cucumber and use an electric food slicer for consistent size pickles
Thinly slice the onions into rings, using a food slicer or a mandolin and separate into rings
Quarter the green peppers and use the mandolin for consistent, very thin slices.
Easily peel the garlic by placing on a flat surface and pressing firmly with the side of a knife blade or flat bottomed cup.
If you are purchasing your cucumbers make sure to visit the farmer's market early in the morning and pick out firm, uniform sized cucs.
Let stand for 3 hours; drain well.
Begin process of sterilizing canning jars.
Remove garlic from cucumber mixture.
Place mixture in a large pot.
Bring the mixture just to boiling, remove from heat and start filling the jars.
Process in boiling water bath for 5 minutes (start timing when water returns to boiling)