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Best Ever Bread and Butter Pickles
Crisp, sweet-tangy pickles perfect for sandwiches, as a relish, or enjoyed straight from the jar.
Course: Canning
Cuisine: American
Yield: 8 pints
Ingredients
- 1 gal. cucumbers sliced
- 3 med. yellow onions sliced
- 1/2 c. salt
- Syrup:
- 1 T. whole mustard seed
- 1 T. celery seed
- 1 T. ginger
- 1/2 tsp. turmeric
- 6 c. granulated sugar
- 1 qt. cider vinegar
Instructions
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Thinly slice the cucumbers and yellow onions. Combine in a large bowl and sprinkle with 1/2 cup of salt. Let the mixture stand for 1 hour to draw out excess moisture and keep the vegetables crisp.
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After an hour, rinse the cucumbers and onions thoroughly to remove the salt. Drain well, then pack the vegetables into sterilized canning jars, leaving room at the top for hot syrup.
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Prepare the syrup in a large stainless-steel pot: combine the whole mustard seed, celery seed, ground ginger, turmeric, granulated sugar, and cider vinegar. Bring the mixture to a rolling boil, stirring until the sugar dissolves.
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Carefully ladle the hot syrup over the packed cucumbers and onions, leaving about 1/2 inch headspace. Wipe jar rims, apply lids and bands, then process the jars in a boiling water bath for 5 minutes to seal. Remove jars and let cool completely; store in a cool, dark place. Allow pickles to develop flavor for at least a week before enjoying.