Bread and Butter Pickles

comments (1) May 14th, 2008        

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Ingredients:
2 cups vinegar, 5% acidity
2 cups sugar
2 Tbs. whole mustard seed
2 tsp. celery seed
1 Tbs. ground turmeric
8 cups sliced pickling cucumbers
2 cups sliced onions

Makes about 5 pints

In a large, nonreactive pot, stir together the vinegar, the sugar, and the spices. Boil for about 5 minutes. Add the cucum­bers and the onions, and return to a boil, stirring and turning the vegetables to mix them evenly and coat them with the brine. Let them boil until the color of the cucumbers changes from green and white to an even yellow-green, 5 to 8 minutes.

Pack into sterilized pint jars, leaving 1⁄4-inch head space. Process in a hot water bath for 10 minutes. Store in a cool, dark place.

Recipe by Patricia Bass
June 2000
from issue #27

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posted in: cucumbers, side dish, pickles

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