Ingredients for My Wonderful Bread And Butter Pickles
- 10 cups thinly sliced cucumbers
- 2 medium onions, thinly sliced
- Garlic Cloves
- 2 tablespoons kosher salt
- Ice Cubes
- 4 cups granulated sugar
- 1 teaspoon turmeric
- 1 tablespoon celery seeds
- 2 tablespoons yellow mustard seeds
- White Vinegar
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How to Make My Wonderful Bread And Butter Pickles
- Combine cucumbers, onions, and salt in a large bowl. Let stand for 2 hours, then drain well.
- In a large saucepan, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, and salt. Bring to a boil, stirring until sugar is dissolved.
- Add the drained cucumbers and onions to the boiling mixture. Reduce heat and simmer for 15 minutes, stirring occasionally.
- Remove from heat and let cool completely.
- Pack pickles into sterilized jars, leaving 1/2 inch headspace.
- Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for details).
- Remove jars from canner and let cool completely. Check for seals (the lid should not flex).
- Store in a cool, dark place. Allow pickles to age for at least 2 weeks before serving for best flavor.
Nutrition Information (Approximate per serving)
Sodium
224 g
Sugar
537g
Fat
0g
Carbs
47g
