Bread and Butter Pickles

Bri said at the beginning of the gardening season, "Plant lots of cucumbers, I love cucumbers"! So we did. Because of this I have since made two batches of bread and butter pickles for a combined total of 15 1/2 pints of pickles sitting prettily on the shelf downstairs.

Here is the recipe and pictures.

Recipe from Better Homes & Gardens Canning and Preserving

4 qts sliced medium cucumbers (about 4 1/2 pounds)
8 medium white onions,sliced (about2 1/2 pounds)
1/3 cup pickling salt
3 cloves garlic,halved
cracked ice
4 cups sugar
3 cups cider vinegar
2 tablespoons mustard seed
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed



1. In a large bowl combine cucumbers,onions,salt,and garlic. Add about 2 inches of cracked ice. Refrigerate for 3 hours;drain well. Remove garlic.

2. In an 8 or 10 qt dutch oven or kettle combine sugar,vinegar,mustard seed,turmeric,and celery seed. Add drained mixture.



3. Bring to boiling. Pack cucumber mixture and liquid into hot,clean pint canning jars,leaving 1/2 inch head space. Remove air bubbles,wipe jar rims,and adjust lids. Process filled jars in a boiling-water canner for 10 minutes (start timing after water begins to boil).



4. Remove jars from canner;cool on racks. Makes 7 pints.



Have a great day!

Leat