Bread & Butter Pickles Recipe
Bread & Butter Pickles
Unfortunately, I am the only one in the family that likes bread and butter pickles. So I don’t make very many jars of them, but what I do make, I get to keep all to myself! The hardest part of canning is waiting until the jars are ready to eat, however these pickles are ready after only 24 hours, which is a huge benefit…
Bread & Butter Pickles
- Yield: 3 pints
- Ingredients:
- 2 English cucumbers-sliced thin
- 1 onion-sliced thin
- 3 cups white wine vinegar
- 1 cup sugar
- 1/3 cup kosher salt
- 2 teaspoons celery seed
- 2 teaspoons mustard seed
3 bay leaves
Directions:
In a small nonreactive saucepan over high heat, combine the vinegar, sugar, salt, celery seeds, mustard seeds and bay leaves and bring to a boil, stirring to dissolve the sugar and salt.
Sterilize 3 pint jars and lids. Pack each with 1/3 of the cucumber and onions mixture. Slowly pour the boiling vinegar mixture over into the jars, leaving a 1/2 inch head space in each jar. Top with a sterilized lid and band. Process in a hot water bath for 10 minutes. Remove from the bath and cool completely, making sure that the top pops. Store in a cool dry place for up to 1 year.
Loosely adapted from www.williams-sonoma.com