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The Best Bread & Butter Pickles – Ever

Posted by Hallee on Aug 1, 2013 in Hallee's Galley, Preserving, Snacks |

bread & butter picklesThe Best Bread & Butter Pickles – Ever

Bread and butter pickles are an absolute favorite of mine.  They’re kind of a savory/sweet combination that only a pickle can achieve.   This recipe is straight from the Ball Book of Home Preserving.  I consider Ball the the foremost expert on all things preserving and will almost always defer to them to answer any questions pertaining to preserving.

INGREDIENTS:

10 cups sliced trimmed pickling pickling cucumbers
4 medium onions
½ cup pickling or canning salt (NOT table salt)
3 cups white vinegar
2 cups granulated sugar
2 TBS mustard seeds
1 tsp celery seeds
1 tsp ground turmeric

SUPPLIES:

Mandolin or sharp knife and cutting board
Large bowl
measuring cups/spoons
canning equipment, such as water bath canner, lids, rings, canning funnel
Large stainless steal saucepan
Stainless steel tongs
Ladel

PREPARATION:

Thinly slice cucumbers and onion.  I set my mandolin at a setting in between 1/8 inch and 1/4 inch.

Place in large bowl.  Add the canning salt.  Cover with cold water.  Let sit at room temperature for 2 hours.

Prepare your jars and lids by washing with hot soapy water.  Put the jars in a pot of water on the stove to keep hot (I just put them in my canner as it’s coming to  boil while I’m preparing my recipe.)

DIRECTIONS:

Drain the cucumbers and onions and rinse thoroughly with cold water.

In a large stainless steel pot, mix vinegar, sugar, and spices.  Bring to a boil.

Add the cucumbers and onions.  Return to a boil.  Remove from heat.

Pack the vegetables into hot jars.  Ladle the hot liquid into the jar.  Run a small spatula around the inside of the jar to make sure all air bubbles are removed.  Leave ½ inch headspace.  Wipe the rim of the jar.  Secure the jar with a lid and band.

Place jars in canner, making sure water covers them.  Bring to a boil and process for 10 minutes.  Let sit for 5 more minutes before removing canner lid.  Remove from canner.  They should start sealing, and all jars should seal within 24 hours.

YIELD:

5-6 pints

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NOTES:

These pickles are SO good.  I could just sit and eat them out of the jar.  I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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