Tuesday, October 28, 2008

Bread and Butter Pickles

I finally made a recipe for these that worked! It is straight out of my Ball jar book. I am excited to have enough of them to give away this year. The best part is that when they were done and I started to can them, the family was outside working or playing on a cool October afternoon. So I decided to bring a warm ladle outdoors for everyone to try.

Who knew that warm pickles had a spot to be hit!? It was PERFECT!
Even the baby loved them, and yes he is wearing his big brother's batting helmet.

Bread and Butter Pickles
*I doubled the recipe the first time I made it and it was perfect!

4 pounds 4 to 6 inch cucumbers, cut into slices
2 pounds onions, about 8 small, thinly sliced
1/3 cup canning salt
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups vinegar

  1. If you plan to use a hot water canner, fill it with clean jars and water and bring to a boil.
  2. Combine cucumber and onion slices in layers in a bowl. Layer with the salt.
  3. Cover with ice cubes. Let stand 1.5 hours (or more).
  4. Pour into colander.
  5. Drain. Rinse. Drain. Rinse. Repeat if necessary and turn batch with your hands. You don't want them to be too salty! Put aside.
  6. Combine remaining ingredients in a large sauce pot and bring to a boil.
  7. Add drained cucumbers and onions and return to a boil.
  8. Pack hot pickles and liquid into hot jars, leaving 1/4 inch head space. (warm pickles made a great snack on an autumn afternoon!)
  9. Remove air bubbles. Adjust 2 piece caps.
  10. Process 10 minutes at a rolling boil in hot water canner.
  11. Yields about 7 pints.


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