Thursday, February 28, 2013

Bread & Butter Pickles

I love Bread & Butter pickles and they are so easy to make.  If you don't have all the spices on hand, you can use Mrs. Wages mix, it is really good.  If I have large cucumbers left over, I make mine into thicker chunks and I love them.  I have listed onions as optional and most people use them, I prefer mine without..
You will need..
10 Cups sliced cucumbers
4 medium onions (optional)
1/2 cup canning salt
3 cups white vinegar
2 cups granulated sugar
2 tbsp mustard seed
1 tsp celery seed
1 tsp tumeric
For a crisper pickle add 3/4 tsp of pickle crisp to each jar before processing.

Wash your cucumber well and slice off about 1/4 of each end.  Slice them as thick as you want your pickles to be. 

1: In a large bowl combine cucumbers, onions and salt. Mix well and cover with cold ice water or just pack in ice. Let stand for 2 hours. Transfer to colander and rinse well with cold water.

2: While cukes are soaking get your canner and equipment ready.

3: In a large stainless steele pot combine vinegar, sugar, mustard seed, celery seed and tumeric. Bring to a boil over medium/high heat and heat until sugar is dissolved. Add cukes and bring back to a boil or cold pack them directly into the jars if you prefer.  If you cold pack, they will float some, but will stay crisper.

4: Pack into jars leaving a generous 1/2 headspace.  Add pickle crisp to each jar.

Cover with hot liquid and remove air bubbles. Adjust headspace. Put on lids and rings. Tighten down finger tight.

5: Process in water bath for 10 minutes. Remove canner lid and wait 5 minutes.

6: Cool and Store

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