Preserving Tradition: Crafting Perfect Bread and Butter Pickles
- Prep Time: 2 hours 40 minutes
- Processing/Canning Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 3.45
- Yield: 8 Pints 1x
- Diet: Vegetarian
Ingredients
Units
Scale
- 12-14 pickling cucumbers (about 6 pounds)
- 2 medium-sized onions, thinly sliced
- 1/2 cup pickling salt
- 6 cups white vinegar
- 4 cups granulated sugar
- 2 teaspoons mustard seeds
- 2 teaspoons celery seeds
- 2 teaspoons turmeric
- 2 teaspoons ground cloves
Instructions
- Wash the pickling cucumbers thoroughly and trim off the ends. Slice the cucumbers into thin rounds, about 1/8 inch thick.
- Thinly slice two medium onions. Place the sliced cucumbers and onion in a large bowl.
- Sprinkle the pickling salt over the cucumber and onion slices. Toss them gently to ensure they are evenly coated. Let the mixture sit for about 2 hours to draw out excess moisture.
- After 2 hours, drain the cucumber and onion mixture and rinse them thoroughly with cold water to remove the salt.
- In a large saucepan, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, and ground cloves. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar has dissolved.
- Add the cucumber and onion slices to the saucepan with the boiling liquid. Cook for about 5 minutes, stirring occasionally. You want the cucumbers to soften slightly but still maintain a crisp texture.
- Remove the saucepan from the heat. Using a slotted spoon, transfer the cucumber and onion slices into sterilized jars, leaving about 1/2 inch of headspace.
- Pour the hot liquid from the saucepan into the jars, covering the cucumber and onion slices completely. Ensure there are no air bubbles trapped inside the jars.
- Wipe the jar rims with a clean, damp cloth and seal the jars with lids and bands.
- Place the jars in a boiling water canner or a large pot with a rack. Ensure that the jars are fully submerged in water. Process them in boiling water for about 10 minutes to create a proper seal.
- Carefully remove the jars from the canner and let them cool at room temperature. As they cool, you may hear a popping sound, indicating that the jars have sealed correctly.
- Allow the bread and butter pickles to sit for at least 2 weeks to develop their flavor before opening. Properly sealed jars can be stored in a cool, dark place for up to a year.
Notes
Please note that the number of cucumbers and onions is approximate, and you may need to adjust it slightly depending on their size. It’s important to maintain the correct ratio of ingredients to ensure the desired flavor and texture of the pickles.
This recipe makes 8 quarts. Each quart has 16 servings at 1 ounce each.