Bread and Butter Pickles
Taste of Home
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"My mom always made these crisp pickles when we were kids, and she gave me the recipe," says field editor Karen Owen of Rising Sun, Indiana. "They're pleasantly tart and so good."
SERVINGS: 32
CATEGORY: Condiment
METHOD: Water Bath
TIME: Prep: 30 min. Process: 15 min. + standing
Ingredients:
- 4 pounds cucumbers, sliced
- 8 small onions, sliced
- 1/2 cup canning salt
- 5 cups sugar
- 4 cups white vinegar
- 2 tablespoons mustard seed
- 2 teaspoons celery seed
- 1-1/2 teaspoons ground turmeric
- 1/2 teaspoon ground cloves
Directions:
In a large container, combine the cucumbers, onions and salt. Cover with crushed ice; mix well. Let stand for 3 hours. drain; rinse and drain again.
In a large kettle, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Ladle hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Remove jars to a wire rack to cool completely. Yield: 4 pints.