Sunday, June 3, 2012

Bread and Butter Pickles

Yum

Very easy and quick bread and butter pickle recipe! Just follow these step-by-step directions.


Gather your ingredients together


Blend ingredients in sauce pan and bring to a boil



Thinly slice cucumbers


Add sliced onion


Toss cucumbers and onions together Sprinkle with 1/3 cup canning salt
and add cold water to cover. Let sit 2 hours; drain but do not rinse.


RECIPE

Ingredients

8 cups thinly sliced cucumbers, 1/4"thick
2 cups thinly sliced onion
1 small onion, sliced thin
1/3 cup canning salt
3 cups sugar
3 cups white vinegar
2 tsp. mustard seed
2 tsp. celery seed
2 tsp. turmeric

Method
In a large stock pot, add sliced cucumbers and onion. Sprinkle 1/2 cup canning salt over all, cover with cold water and let sit 2 hours. Drain, but do not rinse and set aside.

In a large saucepan, add sugar, vinegar and spices. Bring to a boil over medium high to high heat, stirring often. Remove pan from heat and pour mixture over drained cucumbers. Let sit 30 minutes, stirring once in awhile to thoroughly blend.

Using a slotted spoon, fill prepared jars (wide mouth pint jars work best), pushing vegetables down in jars. Ladle hot liquid over vegetables leaving 1/4-inch head-space. Use a plastic knife and move up and down around sides of jars to remove air bubbles; top with more liquid if necessary,

Cover jars with lids and rings and process in boiling water bath 10 minutes. Remove jars from water bath and let sit on a kitchen towel on your counter-top 24 hours undisturbed. Jars are sealed when button in middle of lid is depressed and can't be moved.

Remove jars from boiling water bath or steam canner and cool on towel placed on counter top for 24 hours. Store in cabinet. Delicious.

Yield:  Approx. 4 pints depending on size of pickling cucumbers

Enjoy,
Mary


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