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Bread & Butter Pickles

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Bread & Butter Pickles

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  • Yield: 6 pints
  • Prep 45 mins
  • Stand 30 mins
  • Process 10 mins

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Be sure to use small pickling cucumbers, which have fewer seeds and crisper texture than English or salad cucumbers. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

Ingredients

  • 4 -5 pounds pickling cucumbers, sliced
  • 4 small onions, sliced (about 6 cups)
  • 1/3 cup canning and canning and pickling salt
  • 10 -12 cups ice
  • Brine
  • 3 cups white vinegar
  • 2 cups sugar
  • 2 tablespoons mustard seeds
  • 2 teaspoons ground turmeric
  • 2 teaspoons celery seeds
  • 1 teaspoon ground ginger
  • 1 teaspoon whole black peppercorns

Directions

  1. In a very large bowl, layer cucumbers and onions with salt and ice and let stand for 30 minutes. Remove remaining ice. Drain and rinse mixture well.
  2. In a 6- to 8- quart stainless-steel, enamel, or nonstick heavy pot combine remaining ingredients. Heat to boiling. Add cucumber mixture. Return to boiling.
  3. Pack hot cucumber mixture and liquid into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks.

Nutrition Facts

(Bread & Butter Pickles)

iron (mg) 0, calcium (mg) 14, Potassium (mg) 82, sodium (mg) 385, Niacin (mg) 0, Cobalamin (Vit. B12) (µg) 0, Riboflavin (mg) 0, Folate (µg) 7, Thiamin (mg) 0, carb. (g) 12, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, vit. A (IU) 33, vit. C (mg) 2, sugar (g) 10, cal. (kcal) 51, Fat, total (g) 0, pro. (g) 1, chol. (mg) 0

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