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