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Making Bread and Butter Pickles

Recipe adapted from Ball Blue Book

Recipe Submitted by: Regina Sayers of Ivanhoe, Va

Bread and Butter Pickles










Yields about 5 1/2 pint jars
Classic Bread and Butter Pickles
Cucumbers, sliced thin
16-20 medium
Onions, chopped or sliced
10 small
Salt
1/3 cup
Distilled Vinegar
3 cups
Sugar
2 cups
Mustard Seed
2 Tbsp.
Celery Seed
2 tsp.
Turmeric
2 tsp.
Ground Ginger
1 tsp.
Peppercorns
1 tsp.

Cucumbers in Ice 

Prepare
  1. Combine cucumbers, onions in a large bowl layer with salt.
  2. Cover with ice and let stand a few hours, drain and rinse


Pickles in Brine 

Make

  1. Place remaining ingredients in a large sauce pot, bring to a bowl.
  2. Add cucumber and onions, return to boil.


Lifting Homemade Pickles

Preserve

  1. Pack into jars leaving 1/2 inch head space.
  2. Adjust caps and rings.
  3. Process 10 minutes in a boiling water bath canner.
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