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Bread
& Butter Pickles 3 pounds 3- to
4-inch pickling cucumbers
4 medium onions, thinly sliced
½ cup
Ball 100% Natural® Canning and Pickling Salt
6 cups water
3 cups
cider vinegar, 5% acidity
2 cups firmly packed brown sugar
2
tablespoons mustard seed
1 teaspoon celery seed
1 teaspoon ground
cloves
1 teaspoon turmeric
Prepare Ball brand or Kerr brand
jars and closures according to instructions found in Canning
Basics.
Wash cucumbers and remove 1/16-inch from blossom end. Cut
into ¼-inch slices and measure 10 cups. Combine cucumber slices, onion
slices, salt and water in a large bowl. Mix well. Cover and let stand for
2 hours. In a 6- to 8-quart saucepot, combine vinegar and remaining
ingredients. Bring to a boil, stirring occasionally. Drain vegetables;
rinse; drain again. Add vegetables to vinegar mixture and return to a
boil. Pack hot pickles and liquid into hot jars, leaving ¼-inch headspace.
Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place
lid on jar with sealing compound next to glass. Screw band down evenly and
firmly just until a point of resistance is met - fingertip
tight.
Process 10 minutes in a boiling water canner.
Yield:
about 4 to 5 pints.
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