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Bread and Butter Pickles
My mom always made this crisp bread and butter pickle recipe when we were kids, and she gave me the recipe. They're pleasantly tart and so good. Now I make bread and butter pickles for my own kids all of the time! —Karen Owen, Rising Sun, Indiana
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
- 1. In a large container, combine cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again.
- 2. In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat.
- 3. Carefully ladle hot mixture into 7 hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars in canner with simmering water, ensuring that jars are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts
1/4 cup: 35 calories, 0 fat (0 saturated fat), 0 cholesterol, 175mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 0 protein.
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