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Home Canned Bread and Butter Pickles
Home Canned Bread and Butter Pickles are easy to make and perfect for summer canning
Servings:
4
people
Author:
Melissa@StockpilingMoms
Cost:
$2
Ingredients
4
pounds
4 to 6 inch in length cucumbers, cut into 1/4 inch slices
2
pounds
onions, thinly sliced
1/3
cup
canning salt
2
cups
sugar
2
tablespoons
mustard seed
2
teaspoons
turmeric
2
teaspoons
celery seed
1
teaspoon
peppercorn
3
cups
vinegar
Instructions
Combine cucumber and onion slices in a large bowl, layering with salt cover with ice.
Let stand 1 1/2 hours.
Drain, rinse, drain again.
Combine remaining ingredients in a large saucepot; bring to a boil.
Add drained cucumbers and onions and return to a boil.
Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace.
Remove air bubbles.
Adjust two piece caps.
Process 10 minutes in a boiling water canner.
Allow 4-6 weeks to cure and develop best flavor.