Bread and Butter Pickles
Recipe from Better Homes and Gardens

Serve these homemade sweet pickles in salads, sandwiches, and as a side dish.


Bread and Butter Pickles

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Servings: Makes 7 pints
Prep Time: 50 mins
Total Time: 4 hrs 15 mins
Related Categories: Pickles
 
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Ingredients
  • 4  quarts
    sliced medium cucumbers
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  • 8  medium
    white onions, sliced
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  • 1/3  cup
    pickling salt
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  • 3  cloves
    garlic, halved
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  •  
    Cracked ice
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  • 4  cups
    sugar
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  • 3  cups
    cider vinegar
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  • 2  tablespoons
    mustard seed
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  • 1-1/2  teaspoons
    turmeric
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  • 1-1/2  teaspoons
    celery seed
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Directions
1.
Combine cucumbers, onions, pickling salt, and garlic. Add 2 inches of cracked ice. Refrigerate for 3 hours; drain well. Remove garlic.
2.
In a large kettle combine sugar, vinegar, mustard seed, turmeric, and celery seed. Heat to boiling. Add cucumber mixture. Return to boiling. Pack cucumber mixture and liquid into hot, sterilized pint jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
3.
Process in a boiling-water canner 10 minutes (start timing when water begins to boil). Makes 7 pints (70 servings).
Nutrition information
Calories 57, Total Fat 0 g, Cholesterol 0 mg, Sodium 229 mg, Carbohydrate 14 g, Fiber 1 g, Protein 0 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 0%, Iron 1%. Percent Daily Values are based on a 2,000 calorie diet
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If you prefer not to can all of these pickles in jars, refrigerate the extra in a covered container and plan to use them within 2 weeks.

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