Home Canning Pickles

Bread and Butter Pickles

Bread and Butter Pickles

Home Canning Pickles - Bread and Butter Pickles

This is a canning tradition that goes way back. No sandwitch would be complete without the addition of a tasty bread and butter pickle. This is the recipe that our Grandmothers used to create wonderful pickles!

This recipe makes about 5 pint jars.

Ingredients

- 10 cups of sliced and trimmed pickling cucumbers

- 4 medium onions - thinly sliced

- 1/2 cup pickling or canning salt

- 3 cups of white viniegar

- 2 cups of granulated sugar

- 2 tbsp of mustard seed

- 1 tsp of celery seeds

- 1 tsp of ground turmeric

Directions

1. Combine the cucumbers, onions and salt in a glass or stainless steel bowl. Mix them well. Once mixed, cover with cold water and let stand at room temperature for about 2 hours.

2. While this mixture is setting, you can prepare the jars and lids needed for this canning session.

3. After the 2 hours is up, place mixture in colandar and rinse with cool water - drain thoroughly.

4. Combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in a large stainless steel sauce pan.

5. Bring to a boil, stirring to disolve the sugar. Stir in vegetables and bring to boil.

6. Pack vegetables into hot glass jars. Make sure that you leave a little more than a 1/2 inch space from the top of the jar. Ladle hot pickling liquid into the jar to cover vegetables. Again, make sure that you leave a 1/2 inch space from the top of the jar.

7. Remove air bubbles and add more pickling liquid if needed.

8. Wipe the rim of the jar and add a lid. Screw the band down until it it finger tight.

9. Carefully place the jars in the canner. The jars must be completely covered with water. Bring to a boil and process for 10 minutes.

10. Remove canner lid and let cool for 5 minutes.

11. Carefully remove each jar and let cool.

12. Once cooled the jars can be stored.







Preserving the Good Things in Life!

Great Recipes




Go Back to Home Canning Pickles Main Page
Go Back to Home Page

Share this page:
Enjoy this page? Please pay it forward. Here's how...

Would you prefer to share this page with others by linking to it?

  1. Click on the HTML link code below.
  2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.


Site Build It!