Ingredients for Bread N Butter Pickles
- 4 pounds Cucumbers
- 2 tablespoons Salt
- 2 cups Sugar
- 1 teaspoon Turmeric
- 1 tablespoon yellow Mustard Seeds
- 1 tablespoon Celery Seed
- 2 cups white Vinegar
- 1 cup water
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How to Make Bread N Butter Pickles
- Thinly slice 4 pounds of cucumbers (about 6-8 medium cucumbers).
- Place sliced cucumbers in a large bowl and cover completely with ice water. Let sit for 3 hours.
- Drain the cucumbers thoroughly in a colander.
- Gently press out excess water from the cucumbers.
- In a large bowl, whisk together: 2 cups white vinegar, 2 cups sugar, 1 cup water, 2 tablespoons salt, 1 tablespoon yellow mustard seeds, 1 tablespoon celery seeds, 1 teaspoon turmeric.
- Add the drained cucumbers to a large stainless steel pot.
- Pour the brine mixture over the cucumbers, ensuring they are fully submerged.
- Bring the mixture to a rolling boil over medium-high heat, stirring occasionally.
- Reduce heat to a simmer and cook for 5 minutes, stirring gently.
- Carefully pack the hot pickles into sterilized pint jars, leaving ½ inch headspace.
- Wipe the rims of the jars clean. Place lids and bands on the jars and tighten fingertip tight.
- Process jars in a boiling water bath for 10 minutes (adjust time based on your altitude – consult a canning guide for accurate processing times).
- Remove jars from the canner and let cool completely. You should hear a satisfying “pop” sound as the jars seal.
- Let the pickles sit for at least 6 weeks before enjoying their peak flavor.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
980g
Fat
0g
Carbs
84g
