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This is the recipe my mom used - she sliced her pickles and onions paper thin. To me, it is the best Bread and Butter Pickle recipe around. I remember eating these as one of the fond memories of my mother's wonderful cooking - I am so happy to have found this recipe again! For those who have not tried Bread and Butter Pickles this way, I highly encourage you to do so. I think you will like them and will happily add this recipe to your canning repertoire each year for your year around eating enjoyment.
- Farmer Jeff
Servings: 1
Ingredients
- 6 lb Cucumbers - (12 med cukes) cut in 1/2" slices
- 1 c. Thinly-sliced onions
- 1 c. Kosher salt for soaking
- 3 c. White vinegar
- 1 c. Water
- 2 c. Sugar
- 20 x Garlic cloves
- 1 Tbsp. Black peppercorns
- 10 whl Allspice
- 2 tsp Whole mustard seed
Directions
- Slice and soak the cucumbers and onions for 1 hour in 1 c. salt and sufficient cool water to cover.
- To make brine, combine vinegar, water, sugar, garlic, peppercorns, allspice and mustard seeds. Bring to a boil and cook for 5 min. Drain the cucumbers and onions but do not rinse. Pour the warm brine over the cukes and onions and allow to sit in a nonreactive container till cold, stirring occasionally.
- Meanwhile, wash and sterilize four 1-qt jars and lids to be used in the canning by placing them briefly in a pot of warm water. When the pickled mix has cooled, fill the jars to the top with the cucumbers and onions only, not the brine. Once you have filled all the jars, divide the brine between the jars, filling them to the top. With a warm clean towel, wipe the edges of the jars, secure the lids and screw on the rings.
- You will now need to process them for 8 to 10 min in a simmering water bath. It is important for the jars to be on a rack so they don't touch each other or possibly the bottom of the pot. The jars must be completely covered by the water therefore use a huge pot. (Contact your local Ball Jar distributor for information on equipment: racks, tongs, even pots).
- Allow the water in processing bath to come to a boil, turn it down to a simmer and carefully place the jars on a rack inside of the pot. Simmer for 8 to 10 min. Carefully remove from the water, allow to cold, do not let the jars touch. When they are cold, they should have a tight seal, no sound should be heard when you push on the lid. Store for months on your shelf.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3700g | |
| Calories 2063 | |
| Calories from Fat 48 | 2% |
| Total Fat 5.55g | 7% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 113271mg | 4720% |
| Potassium 3594mg | 103% |
| Total Carbs 473.24g | 126% |
| Dietary Fiber 17.7g | 59% |
| Sugars 430.95g | 287% |
| Protein 17.39g | 28% |
