BREAD AND BUTTER PICKLES

 

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Ingredients

  • 6 pounds medium cucumbers
  • 1 1/2 cups sliced onion
  • 2 large cloves garlic, left whole
  • 1/3 cup salt
  • 2 trays of ice cubes (approximately 24-30 ice cubes)
  • 4 1/2 cups sugar
  • 1 1/2 teaspoons turmeric
  • 1 1/2 teaspoons celery seed
  • 2 tablespoons mustard seeds
  • 3 cups white vinegar

Directions

  • Wash cucumbers thoroughly; drain; cut unpeeled cucumbers into 1/4 inch slices.
  • In a large bowl, combine the cucumber slices, onions, garlic and salt.
  • Cover the cucumber slices with the ice cubes and mix thoroughly.
  • Let this mixture stand for three hours.
  • After three hours, drain off all liquid and remove and discard garlic.
  • Combine sugar, spices and vinegar; heat just to a boil.
  • Add the cucumber and onion slices; simmer together for 10 minutes.
  • Pack loosely in hot pint jars leaving 1/2 inch head space.
  • Remove all air bubbles.
  • Adjust lids, process in a boiling water bath 10 minutes.
  • Makes 7 pints.

Notes

Not quite the season for canning but I make these every year. A friend requested the recipe so I thought why not share it with everyone?

Categories: Condiment, Sauce  Garnish 
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