Sunday, June 3, 2012

Step-by-Step Bread and Butter Pickles


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

Pour sauce over all, cover and refrigerate 2 hours

After 2 hours in the refrigerator

Reheat mixture to a boil, remove from heat and pack pickles tightly into 
canning jars using a slotted spoon

Carefully ladle pickling sauce into jars leaving a 1/4" head space

Seal jar with lids

Process jars in boiling water bath

Remove jars from boiling water bath, place on a kitchen towel and allow to cool 24 hours



6 cups thinly sliced cucumbers (I used small pickling cucumbers)
2 cups thinly sliced onion
1 1/2 cups sugar
1 1/2 cups vinegar (white)
1/2 tsp salt (I use pickling salt, but kosher or sea salt will work too)
1/2 tsp mustard seed
1/2 tsp celery seed
1/2 tsp ground tumeric

Layer sliced cucumbers with onions in a non-reactive bowl (stainless steel or glass is best). 

Combine remaining ingredients in a sauce pan and bring to a boil stirring until the sugar is just dissolved. 

Remove from heat and let cool to room temp; pour over cucumber/onion mixture. Cover bowl with saran wrap and refrigerate at least one hour ... 2 is better.

Reheat mixture until it boils slightly. Remove from heat, and using a slotted spoon, put cucumbers into canning jars. Push down some with your hand and ladle remaining sauce evenly into each jar leaving 1/4" head space. Seal with lids and bands and process in boiling water bath 10 minutes. 

Remove jars from canner and cool on towel placed on counter top for 24 hours. Store in cabinet. Delicious.

Yield:  10 pickling cucumbers, 1 large onion sliced = 3 pint and one 1/2 pint jar pickles


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