Bread & Butter Pickles

Delicious bread and butter pickles! Recipe adapted from the Ball Blue Book.

Difficulty: Easy

Servings: 8 pints

Prep Time: 2 hours (includes chill time)   Cook Time: 10 minutes  

Ingredients

4 pounds 4- to 6-inch cucumbers, cut into 1/4-inch slices

2 pounds onions, thinly sliced

1/3 cup canning salt

2 cups sugar

2 tablespoons mustard seed

2 teaspoons turmeric

2 teaspoons celery seed

1 teaspoon ginger

1 teaspoon peppercorns

3 cups white vinegar

Pickle Crisp per package directions (optional)

Directions

Combine cucumber and onion slices in a large bowl, layering with salt; cover with cold water and ice cubes. Let stand 1 1/2 hours. Drain; rinse; drain again. Combine remaining ingredients in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4-inch headspace. Add 1/8 teaspoon Pickle Crisp to each jar for added crispness. BWB 10 minutes, pints. 20 minutes for quarts.

Categories: Boiling Water Bath, BWB Pickles & Pickled Stuff, Canning, Preserving

Submitted by: suzanne-mcminn on July 13, 2011