Deb's Bread and Butter Pickles

This foolproof bread and butter pickles recipe gets its flavor from apple cider vinegar, celery seed, turmeric, and mustard seed.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 30 mins
• Calories: 116 Calories

Ingredients

• 6 cups white sugar
• 4 cups water
• 2 quarts water
• 1 teaspoon celery seed
• ice cubes
• 4 cups apple cider vinegar
• 4 teaspoons mustard seed
• 4 teaspoons ground turmeric
• 20 cucumbers, cut into 1/8-inch slices
• 0.5 cup salt

Recipe Instructions

Step 1

Stir 2 quarts of water and salt in a large pot until salt dissolves. Submerge cucumbers in water. Add ice to water to keep cold. Let cucumbers soak for 2 hours.

Step 2

Drain salt water; rinse and drain cucumber slices twice.

Step 3

Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot; bring to a boil. Reduce heat to low; add cucumber slices. Simmer until cucumbers are completely hot, but do not bring to a boil, about 10 minutes.

Step 4

Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack cucumbers into hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw-on rings.

Step 5

Let cucumbers pickle for 2 weeks before eating, shaking each jar once daily.