Bread and Butter Pickles
Old-fashioned Bread and Butter Pickles are a crisp, sweet and sour pickle that's perfect for burgers, holiday trays, or snacking straight from the jar. A nostalgic canning recipe handed down through generations.
Servings 5 pints
Calories 48kcal
Equipment
- Mandoline , for quick uniform slices
- Pint size canning jars
- Water bath canner
- Jar lifter and funnel
- Lid sterilizer , or small saucepan for lids
- Clean towel , for wiping jar rims
Ingredients
- 15 medium cucumbers
- 4 large white onions
- 1 large sweet pepper
- ¼ cup pickling salt
- 2.5 cups vinegar
- 2 cups granulated sugar
- 1 tablespoon mustard seed
- ½ teaspoon turmeric
- ¼ teaspoon cloves
Instructions
- Slice the cucumbers and onions on the 1/16th setting on the mandoline.
- Dice peppers and add to cucumbers with the salt.
- Let stand for 3 hours, drain the liquid from the cucumber mixture.
- In a large stockpot over medium high heat, stir together the vinegar, sugar, and spices. Bring to a boil.
- Add the drained cucumbers to the vinegar solution and heat thoroughly but do not boil.
- Pack the hot pickles into sterile jars and cover with seal and lid. Process in a canner for 10 minutes.
- Remove the pickles from the canner and set them in a draft free spot covered with a towel.
- Allow the jars to cool completely before moving. The jars will pop and seal as they cool down. Store any unsealed pickles in the refrigerator.
Nutrition
Serving: 1g | Calories: 48kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 14mg | Fiber: 1g | Sugar: 10g
