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