Canning, Preserving, Dehydrating/

Bread and Butter Pickles

Author: SallyK / Date: 2017-10-20 @ 10:33 pm /
Tags: Cucumbers / Preserves and Canning /

Bread and Butter Pickles

You do not need special pickling cucumbers to make this treat. I used 6 large slicing cucumbers and they were great. Use them on sandwiches or with veggie burgers!

Makes about 5 pints.

Ingredients:

  • 3.5 LB cucumbers
  • 2 medium onions, sliced
  • 4 Tbsp course salt
  • 1/2 c packed brown sugar
  • 1/2 c water
  • 1 1/2 c apple cider vinegar
  • 1 tsp mustard seed
  • 1 tsp celery seed
  • 1/2 tsp alum or substitute*

Directions:

  1. Wash cucumbers well and slice in 1/4 inch circles. Place them in a large pot with a half-gallon cold water and the 4 tablespoon salt. Allow to stand 3 hours.
  2. Add a tray or two of ice and allow to chill another hour.
  3. Strain cucumbers and set aside.
  4. In the same large pot, place the brown sugar, half-cup water, vinegar, mustard seed, celery seed, and alum. Bring to boil on high heat.
  5. Add cucumbers and onions. Bring back to boil, stirring and submerging vegetables with the back of your spoon. Boil 4 minutes.
  6. Put in jars that have been sterilized.**
  7. Wipe rims with a clean towel and secure lids and rings. Check after a few hours to see if seal is tight. Refrigerate after opening.

*Substitutes: Pickling Spice,Calcium Chloride Food Grade, Ascorbic Acid Vitamin C Powder, Cream Of Tartar, Arrowroot Powder or Citric Acid.

**To sterilize bottles, preheat oven to 225 degrees F. Place washed and dried bottles, lids, and rings on a large baking sheet. Allow to heat in oven for 10 minutes.