Bread and Butter Pickles


My neighbor gave me some pickling cucumbers she had gotten at the Farmers Market for me. She knew that I had been wanting to make some Bread and Butter Pickles. So nice of her. I used the recipe in the Ball Canning book 1999 edition. I did leave them sit in the ice and salt for longer than the recipe calls for as they get crisper from the ice. Also sliced them with a Mandolin so the slices would be more uniform. Ended up with 7 pints and 1 half pint. Can’t wait until they have sat long enough to eat.
Bread and Butter Pickles
4 pounds 4 - 6 inch cucumbers. sliced
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 vinegar (I used Heinz White)

Combine cucumber and onions slices in a large bowl, layering them with salt and ice cubes. Let stand 1 1/2 hours to 2 hours.
Drain; rinse; drain again. Combine remaining ingredients in a large stockpot. 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 head space. Remove air bubbles. Adjust two piece caps. Process 10 minutes in a boiling water canner. Be sure to start timing when water returns to a boil. It should be 2 inches above the top of the jars.
Refer to our link on canning and pickle making if you are in doubt. Ball puts out a very good canning book quite inexpensively and it is readily available during canning season. After they have cooled on a towel, wash off the jars and remove rings. They could become rusty if left on the jars. If any did not seal. Refrigerate. Store jars in a cool dark place.
Let these sit for 4 to 6 weeks before opening.

7 pints 1.09 per pint - July 2010
Cucumbers $3:00, Salt 25 cents, Vinegar $1:29, Onions $1:59, Sugar & Spices $1.00

6 comments:

  1. I''m not even fond of bread and butter pickles as a rule, but Myrna shared these and they are good!

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  2. Ball makes a wonderful book! These look great.

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  3. I like to make hot sweet pickles by adding about 6 chile pequins per batch (4 if they're freshly dried and really hot). Makes a great pickle and just a bit different.

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  4. Winnie,
    Sounds like a good idea. If I get any more pickling cukes, I'll give it a try.

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  5. Hey girls- this works with yellow or zucchini squash also. Mandolin sliced. I love this and can't stay out of it ! It adds some South Texas sunshine to a winter's plate.

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  6. What a good way to use Zucchini. I am going to have to try that. Thanks for the idea.

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