Bread and Butter Pickles

comments (5) May 14th, 2008

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Click To Enlarge Photo: Judi Rutz

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

posted in: cucumbers, side dish, pickles

Comments (5)

timonrooster writes: I like this.
Posted: 2:43 am on October 8th
rosiehundson writes: Looks delicious
Posted: 7:06 am on September 21st
arontrost writes: Awesome
Posted: 7:10 am on May 18th
Danielrogers writes: Awesome
Posted: 12:33 am on February 20th
NHNonni writes: I've used this recipe for years with great success. I recently misplaced my recipe card so was very happy to find it here. The cucumbers are coming in fast this year!
Posted: 3:00 pm on July 11th
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