Ellen's Bread And Butter Pickles Recipe

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Ellen's Bread And Butter Pickles

James Baum


This recipe was handed down to me from my Great Grandmother, to my grandmother, then on to me. She used to enter a jar of these in the local Virginia State Fair every year, and she would take home either a blue ribbon or a Grand Champion Ribbon for that class of pickles. I took a jar of these pickles I made for the fair 2 years ago, and to my surprise, I took home a BLUE Ribbon. My grandmother and great grandmother would be VERY proud of me.

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6 large
cucumbers, sliced
6 medium
onions, sliced
1 c
bowl of ice
2 Tbsp
pickling spice
1 c
1 qt
white vinegar


1Slice the cucumbers and onions into a LARGE bowl, cover with ICE water and add the salt, let this sit OVERNIGHT.
2In the morning, drain off the water, and rinse and let drain well. Meanwhile, in a large pot add the vinegar, sugar and pickling spices and turmeric. Bring to a boil, add the cucumbers and onions, and boil 5 minutes. DO NOT STAND OVER THE POT WHEN IT IS BOILING!!!!
3Once 5 minutes is up, ladle into sterilized half pint or pint canning jars, wipe the jar tops, and put on a lid, and a screw band. Place in a pot of BOILING water for 10 minutes. Count the time AFTER the water comes to a boil when you put the jars in. Once 10 minutes is up, remove from the water, and set on the counter covered with a towel. You will hear a "POPPING" sound, this means the jars have sealed correctly. Let sit for 24 hours!! Once cooled, REMOVE the screw band ONLY, and place in a cool dark place up to 2 years!!! Once opened though, store in the fridge!!

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy