Go Back
pickles
Print

Bread and Butter Pickles

Ingredients

  • 1 1/2 pounds pickling cucumbers (Kirby)
  • 1 1/2 Tablespoons salt
  • 1 cup thinly sliced onion, optional
  • 1 cup white sugar
  • 1 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1/4 cup brown sugar, packed
  • 1 1/2 teaspoons mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/8 teaspoon ground tumeric
  • 4-5 pint mason jars, or size of choice. Jars should be clean and warm. (water bath)

Instructions

  • Slice cucumbers to desired thickness. In a large bowl combine sliced cucumbers and salt. Cover and chill for 2 hours.
  • Rinse cucumbers in a colander. Drain well. Place back in the bowl and add onions.
  • Combine sugar and remaining ingredients in a saucepan and bring to a simmer over medium heat. Stir to dissolve sugars.
  • Fill the jars with the cucumber and onion slices. Fill to about 3/4 full.
  • Pour hot liquid into jars up to 1/4 inch headspace. Tap jars to let cucumbers settle. Add more cucumbers as long as you keep the headspace.
  • Add lids and rings. Process jars in a water bath for 15 minutes. You can also refrigerate your pickles at this point without canning them. They will stay fresh for 2 weeks.
  • Give the pickles at least 24 hours for great flavor.

Notes

Find more recipes at Modern Homestead Revival