Bread and Butter Pickles

Name: Bread and Butter Pickles
Prep time: 4 h 35 min
Cook time: 4 h 35 min
Total time: 4 h 35 min
Yield: 50
Cuisine: Global
Ingredients: 1 kilograms pickling cucumbers (fresh from the market); 454 grams white or yellow onions, thinly sliced; 59 milliliters pickling salt (can use Kosher salt as a substitute, regular table salt has additives in it that will turn the pickles dark and muddy the color of the pickle juice); 296 milliliters white distilled vinegar (5% acidity); 237 milliliters apple cider vinegar (5% acidity); 532 milliliters sugar; 1 Tbsp mustard seeds; 1 teaspoon crushed red pepper flakes; 1 teaspoons celery seeds; 1 inch cinnamon stick; 6 allspice berries plus a pinch of ground allspice; 6 whole cloves plus a pinch of ground cloves; 1 teaspoons turmeric; 16 quarts canning pot with rack; 1 Jar lifters or tongs; 5 pint-sized canning jars, clean, unused lids, metal screw bands for the lids (see Canning jars and lids)

Bread and Butter Pickles takes about 4 hours and 35 minutes from beginning to end. This recipe serves 50. One portion of this dish contains around 67g of protein, 15g of fat, and a total of 465 calories. A mixture of mustard seeds, canning pot, jar lifters, and a handful of other ingredients are all it takes to make this recipe so flavorful. 3192 people found this recipe to be tasty and satisfying. It is a good option if you're following a gluten free and dairy free diet. Bread and Butter Pickles, Bread and Butter Pickles, and Bread and Butter Pickles are very similar to this recipe.

Instructions

Prep the cucumbers: Carefully rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off 1/8-inch from the ends and discard. Slice the cucumbers in 1/4-inch thick slices, place in a large bowl.

Ingredients you will need

Cucumber

Ribs

Equipment you will use

Bowl

Add the sliced onions and pickling salt. Stir in so that the salt is well distributed among the cucumber slices. Cover with a clean tea towel (thin towel, not terry cloth). Cover with a couple of inches of ice.

Ingredients you will need

Cucumber

Onion

Salt

Ice

Tea

Equipment you will use

Kitchen Towels

Put in the refrigerator and let chill for 4 hours. Discard ice. Rinse the cucumber and onion slices thoroughly, drain. Rinse and drain again.

Ingredients you will need

Cucumber

Onion

Ice

Sterilize the jars: If you are planning to store your pickles outside of the refrigerator for any length of time, you will need to sterilize your jars before canning, and heat the filled jars in a hot water bath after canning.

Ingredients you will need

Pickles

Water

If you are planning to eat the pickles right away and store them the whole time in the refrigerator, you can skip the water bath step. It's still a good idea to sterilize the jars first, you can do that by running them through the dishwasher, or placing them in a 200°F oven for 10 minutes.

Ingredients you will need

Pickles

Water

Equipment you will use

Oven

To sterilize the jars for canning, place empty jars on a metal rack in a large, 16-qt canning pot. (Jars must rest on a rack in the pot, not on the bottom of the pot). Fill with warm water and bring to a boil. Reduce heat to warm to keep the jars hot and ready for canning.

Ingredients you will need

Water

Equipment you will use

Pot

Remove with tongs or jar lifters one by one as you can the cucumbers.

Ingredients you will need

Cucumber

Equipment you will use

Tongs

Sterilize the lids by bringing a pot of water to a boil and pouring water over a bowl containing the lids.

Ingredients you will need

Water

Equipment you will use

Bowl

Pot

Boil vinegar, sugar, pickling spices: In a 4 qt or 6 qt pot, place the vinegar, sugar, and all of the spices. Bring to a boil. Once the sugar has dissolved, add the sliced cucumbers and onions. Bring to a boil again. As soon as the sugar vinegar solution begins boiling again, use a slotted spoon to start packing the hot jars with the cucumbers.

Ingredients you will need

Pickling Spices

Cucumber

Vinegar

Onion

Spices

Sugar

Equipment you will use

Slotted Spoon

Pot

Pack jars with cucumbers and onions, pour pickling syrup over them: First pack a jar to an inch from the rim with the vegetables. Then pour hot vinegar sugar syrup over the vegetables to a half inch from the rim.

Ingredients you will need

Simple Syrup

Vegetable

Cucumber

Vinegar

Onion

Syrup

Wipe the rim clean with a paper towel.

Equipment you will use

Paper Towels

Place a sterilized lid on the jar. Secure with a metal screw band.

Process in hot water bath: If you are planning to store pickles outside of refrigerator, process the filled jars in a hot water bath for at least 15 minutes. Return filled jars to the same canning pot with its already hot water. Water level needs to be at least one inch above the top of the cans.

Ingredients you will need

Pickles

Water

Equipment you will use

Pot

Bring to a boil and let boil hard for 15 minutes, or 20 minutes for altitudes of 1001 to 6,000 feet. Over 6,000 feet, boil for 25 minutes.

Remove jars from pot.

Equipment you will use

Pot

Let cool down to room temperature. Jars should make a popping sound as their lids seal. If a lid doesn't properly seal, do not store the jar outside of the refrigerator.