Canning Bread & Butter Pickles

This is mom’s version of bread and butter pickles. It is actually her mamaw’s recipe that she has been using forever. I love these pickles y’all, and they are so easy. Let me know what you think about her version and y’all enjoy.

 

 

Ingredients:

• 4 quarts of sliced cucumbers
• 6 medium white onions sliced thin
• 1/3 cup salt
• 5 cups sugar
• 1 1/2 Tablespoon turmeric
• 1 1/2 Tablespoon celery seed
• 1 Tablespoon mustard seed
• 3 cups apple cider vinegar

1. Mix together the cucumbers and onion sprinkle over with salt and then cover with ice.
2. Let sit covered for 2 hours then drain the water and ice off
3. While this is chilling, mix remaining ingredients in large pan and bring to boil.
4. Pour cucumbers/onions into the pan and bring back to a boil for 2 minutes
5. Pack the pickles in sterilized pint jars and then fill to 1 inch head space with the juice mixture
6. Wipe rims down with paper towel or towel soaked in vinegar to remove any stickiness so lids will seal.
7. Place sterilized lids on jars and then screw on rings finger tight.
8. Place in Hot Water bath and once they come to a boil, water bath can them for 10 minutes.
9. Remove from canner and let cool on a towel over night.
10. Place any unsealed jars in refrigerator and use first.