Bread and Butter Pickles
Classic homemade bread and butter pickles — thinly sliced cucumbers and onions brined in a sweet turmeric-mustard vinegar and processed in canning jars. Ready in two weeks.
Ingredients
- 4 quart pickling cucumbers, thinly sliced
- 1 0.5 cup onions, sliced
- 2 count large garlic cloves
- 0.3 cup pickling salt
- 2 quart chopped ice
- 4 0.5 cup granulated sugar
- 1 0.5 tsp ground turmeric
- 1 0.5 tsp celery seed
- 2 tbsp mustard seed
- 3 cup white vinegar
Instructions
- 1
In a large bowl, combine sliced cucumbers, onions, garlic cloves, and pickling salt. Mix well. Cover with chopped ice, lay a towel over the top, and let stand 3 hours.
- 2
Prepare brine: combine sugar, turmeric, celery seed, mustard seed, and white vinegar in a large pot. Bring to a boil.
- 3
Drain water and ice from cucumbers; remove garlic cloves. Add cucumbers and onions to the brine. Simmer 5 minutes.
- 4
Pack hot pickles into sterile jars, leaving ½-inch headspace. Seal tightly.
- 5
Process in a boiling water bath for 10 minutes. Allow jars to stand at least 2 weeks before opening for best flavor.