Therese published on December 1, 2011
Bread and Butter Pickles
Total time: 1 hour
Yields: 7 pints
Author: Ball Blue Book
Ingredients
- 4 pounds cucumbers, cut into thin slices
- 2 pounds onions, thinly sliced
- 0.3333333333333333 cup canning salt
- 3 cups vinegar
- 2 cups sugar
- 1 tablespoon mustard seed
- 2 teaspoons turmeric
- 2 teaspoons celery seed
- 1 teaspoon ginger
- 1 teaspoon peppercorns
Instructions
Combine cucumber and onion slices in large bowl. Layer with salt and cover with ice cubes. Let stand 1 1/2 hours; drain and rinse.
Place remaining ingredients in large sauce pot and bring to a boil. Add drained cucumbers and onions and return to a boil.
Pack hot into hot jars, leaving 1/4 in. head space. Adjust caps. Process 10 min. in boiling water bath.
Combine cucumber and onion slices in large bowl. Layer with salt and cover with ice cubes. Let stand 1 1/2 hours; drain and rinse.
Place remaining ingredients in large sauce pot and bring to a boil. Add drained cucumbers and onions and return to a boil.
Pack hot into hot jars, leaving 1/4 in. head space. Adjust caps. Process 10 min. in boiling water bath.
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