Delicious bread and butter pickles! Recipe adapted from the Ball Blue Book.
Servings: 8 pintsPrep Time: 2 hours (includes chill time) Cook Time: 10 minutes
4 pounds 4- to 6-inch cucumbers, cut into 1/4-inch slices
2 pounds onions, 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 white vinegar
Pickle Crisp per package directions (optional)
Combine cucumber and onion slices in a large bowl, layering with salt; cover with cold water and ice cubes. Let stand 1 1/2 hours. Drain; rinse; drain again. Combine remaining ingredients in a large saucepot; 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 headspace. Add 1/8 teaspoon Pickle Crisp to each jar for added crispness. BWB 10 minutes, pints. 20 minutes for quarts.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.