Bread & Butter Pickles
5lbs. small cucumbers, thinly sliced
3 very large yellow onions (about 3 lbs. total), thinly sliced
1/2 c. canning salt**
ice cubes
4 c. sugar
5 c. cider vinegar
2 T. mustard seed
2 tsp. ground turmeric
2 tsp. celery seed
9 pint jars with bands & seals
Place sliced cucumbers & onions in the sink. Sprinkle with canning salt. Toss to coat.
Layer ice cubes over cucumber & onion mixture. Let stand for 2 hours. Do not skimp on this step as this helps ensure crisp pickles. Drain and rinse well.
Wash jars, seals & bands then sterilize in water bath canner by bringing water to a full rolling boil and allowing to boil for at least 15 minutes. I also like to boil my jar tongs, funnel & magnetic lid wand.
In a large pot combine vinegar, sugar, mustard seed, celery seed and turmeric.
Bring mixture to a boil and let boil for 5 minutes.
Add cucumber & onions and bring to boil again.
Remove mixture from heat and ladle into hot jars. Leave 1/4" head space when filling. Wipe rims clean with a damp towel and place on lids & seals. Tighten until only finger tight. Do not over tighten.
Place jars back into water bath canner and fill with enough water to cover jars. Cover with lid and bring to a boil. Once water has come to a full rolling boil start timer for 10 minutes. Process for the full 10 minutes.
Remove from canner and allow to cool. As jars seal you will hear the lids make a "ping" sound. If jars do not seal, remove lid and seal and start with a new set. Begin processing procedure again. Let jars cool completely and store in pantry or any other cool dry place. Enjoy!
Click HERE for printable recipe
** What is the difference between canning salt & table salt? can I use them interchangeably? For the answer go here then scroll down to questions #12 & #13.
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