Bea and Bill's Bread and Butter Pickles

Name: Bea and Bill's Bread and Butter Pickles
Prep time: 6 h 40 min
Cook time: 6 h 40 min
Total time: 6 h 40 min
Yield: 30
Cuisine: Global
Ingredients: 2 teaspoons celery seed; 710 milliliters cider vinegar; 4 liters thinly sliced cucumbers; 3 cloves garlic, halved; 2 teaspoons ground turmeric; 2 Tbsps mustard seed; 79 milliliters pickling salt; 8 white onions, sliced thinly; 946 milliliters white sugar; 6 liters canning jars with lids and rings

Bean and Bill's Bread and Butter Pickles is a gluten free and vegan recipe with 30 servings. This hor d'oeuvre has 133 calories, 1g of protein, and 0g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 6 hours and 40 minutes. Head to the store and pick up canning jars, pickling salt, mustard seed, and a few other things to make it today.

Instructions

Combine cucumbers, onions, pickling salt, and garlic in a large pot.

Ingredients you will need

Cucumber

Garlic

Onion

Salt

Equipment you will use

Pot

Place enough cracked ice atop the cucumber mixture to cover by at least 2 inches.

Ingredients you will need

Cucumber

Ice

Cover the pot with a lid and refrigerate 3 to 12 hours.

Equipment you will use

Pot

Drain all liquid from the mixture. Discard any remaining pieces of ice.

Ingredients you will need

Ice

Remove the garlic and set aside.

Ingredients you will need

Garlic

Bring the sugar, vinegar, mustard seed, turmeric, and celery seed to a boil in a separate large saucepan, stirring frequently.

Ingredients you will need

Mustard Seeds

Celery Seed

Turmeric

Vinegar

Sugar

Equipment you will use

Sauce Pan

Add the cucumber and onion mixture; return to a boil. Reduce heat to medium-low and cook at a simmer until cucumbers and onion are soft, 5 to 10 minutes.

Ingredients you will need

Cucumber

Onion

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumber and onion mixture into the hot, sterilized jars, filling the jars to within 1/2 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.

Ingredients you will need

Cucumber

Onion

Water

Equipment you will use

Paper Towels

Spatula

Knife

Place jars in a canning pot with at least an inch of water covering all of the jars and boil for 10 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If you have a can that does not seal, just stick it in the fridge and eat that jar first. Store in a cool, dark area, and wait at least 3 hours before opening.

Equipment you will use

Pot