Bread and Butter Pickles I

Bread and Butter Pickles I

Try this easy bread and butter pickle recipe for cool, crisp, delicious pickles. The only downside it you have to wait two weeks to enjoy them!

Preparation Time
20 mins
Cooking Time
5 mins
Total Time
25 mins
Calories
146 Calories

Recipe Instructions

Step 1
Inspect four quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
Step 2
Bring vinegar, sugar, and salt to a boil in a saucepan. Meanwhile, combine onions, mustard seed, celery seed, and turmeric in a large pan.
Step 3
Pour boiling vinegar mixture over onion mixture, then add cucumber slices. Pack into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Refrigerate for two weeks before eating.
Bread and Butter Pickles I
Bread and Butter Pickles I
Bread and Butter Pickles I
Bread and Butter Pickles I

Ingredients

  • 1 cup white sugar
  • 1 teaspoon mustard seed
  • 1 teaspoon celery seed
  • 3 cups distilled white vinegar
  • 6 cucumbers, sliced
  • 6 small onions, sliced
  • 0.75 teaspoon ground turmeric
  • 0.33333298563957 cup coarse salt

Categories

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