Old Fashioned Bread and Butter Pickles
Ingredients
Scale
- 3 quarts of cucumbers, sliced
- 1/4 cup non-iodized salt such as pickling salt, sea salt, ice cream salt, etc.
- Several cups crushed ice
- 1 onion, thinly sliced
- 1 cup granulated white sugar
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1 cup water
- 1 Tablespoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1 clove of garlic per jar (optional)
Instructions
- In a large bowl, toss together, cucumbers, onions, and salt
- Add ice, and toss a bit to combine
- Let sit in refrigerator for several hours or overnight
- Drain and rinse cucumbers and onions
- Combine remaining ingredients except garlic, in a large sauce pan
- Bring to a boil, and reduce to simmer for 3-5 minutes
- Pack cucumbers and onions into clean jars
- Pour brine over each jar filling to about 1/2 inch from the top
- Fit with clean lids and bands
- Inversion seal by inverting jars for 2 minutes before turning right side up and letting cool. Then let jars pickle for 7 days before opening
- Or water bath can by fitting a waterbath canner with bottom insert, placing jars inside, spacing so that they don’t touch each other, and filling canner with warm water at least an inch over the top of the jars.
- Bring to a rolling boil, and continue boiling for 10 minutes
- Let cool before opening canner.
- Enjoy!
Notes
A clove of garlic can be added to each jar to create a unique garlic bread and butter pickle flavor.