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Bread and Butter Pickles

Yield: 5 1-pt jars

Equipment:

  • 5 - Pint Canning Jars
  • 1 - 16 qt Canning Pot
  • 1 - Jar Lifter

Ingredients:

  • 2 1/2 lb Kirby Cucumbers
  • 1 lb Yellow Onions, thinly sliced
  • 1/4 cup Salt
  • 1 1/4 cup Apple Cider Vinegar
  • 2 1/4 cup Sugar
  • 1 tbsp Mustard Seeds
  • 1 tsp Crushed Red Pepper
  • 3/4 tsp Celery Seeds
  • 1 ea Cinnamon Stick
  • 6 ea Allspice Berries
  • 6 ea Cloves
  • 1/2 tsp Tumeric, ground

Instructions:

  1. Prep the cucumbers. Carefully rinse the cucumbers. Slice cucumbers 1/4 inch thick and place in a large bowl.
  2. Toss sliced cucumbers and onions with salt and cover with ice. Chill 4 hours, rinse and drain.
  3. Sterilize jars
  4. Boil vinegar, sugar, and spices. Add the cucumners and onions and bring to a boil again. Transfer to jars.
  5. Seal properly.

Notes:

  • My favorite method of sealing jars is to have the oven at 250°F, put the jars in the oven, bake for 10 minutes, turn off the over, and let cool naturally. If any jars are not sealed, redo the process. I like this process, because I can do batches all at once.