Bread and Butter Pickles

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Name: Bread and Butter Pickles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 40
Cuisine: American
Ingredients: 30 pounds Pickling Cucumbers sliced into 1/4" slices; 10 pounds onions, white peeled and sliced thin; 2.5 cups Pickling Salt or canning salt; 10 quarts crushed ice; 10 cups Cane Sugar 4 lb bag of sugar = 9.2 c; 10 tablespoons Yellow Mustard Seeds 1/2 c + 2 T; 5 tablespoons Celery Seed 1/4 c + 1 T; 5 tablespoons Turmeric, ground 1/4 c + 1 T; 5 tablespoons Black Peppercorns 1T + 2 t; 20 cups Apple Cider Vinegar, 5% acidity 1 gal + 1 qt

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INGREDIENTS

30 pounds Pickling Cucumbers ; sliced into 1/4" slices
10 pounds onions, white ; peeled and sliced thin
2.5 cups Pickling Salt ; or canning salt
10 quarts crushed ice
10 cups Cane Sugar ; 4 lb bag of sugar = 9.2 c
10 tablespoons Yellow Mustard Seeds ; 1/2 c + 2 T
5 tablespoons Celery Seed ; 1/4 c + 1 T
5 tablespoons Turmeric, ground ; 1/4 c + 1 T
5 tablespoons Black Peppercorns ; 1T + 2 t
20 cups Apple Cider Vinegar, 5% acidity ; 1 gal + 1 qt

INSTRUCTIONS

DIRECTIONS

PREPARE YOUR CUCUMBERS AND ONIONS:

1. Wash cucumbers, cut ends off cucumbers and cut into 1/4 inch slices.

2. Peel and thinly slice onions.

3. Combine sliced cucumbers and onions in a large bowl.

4. Sprinkle canning salt over the top of the cucumbers and onions, cover with ice and water and let stand for 3 hours.

PREPARE YOUR CANNING EQUIPMENT:

1. Wash your jars and lids in warm, soapy water and rinsing thoroughly.

2. Place jar rack into water bath canner, set jars in the canner, add water to cover jars, and boil jars for 10 minutes to sterilize.

3. Warm your lids in a small pot of water over low heat. Keep jars and lids warm until ready to use.

MAKE YOUR BREAD AND BUTTER PICKLES:

1. In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar. Heat just to a boil.

2. Drain and rinse the cucumber and onions under fresh water. Add the drained cucumber and onion slices to the large pot and return to boil. Reduce heat and keep warm as you fill your jars.

CAN YOUR BREAD AND BUTTER PICKELS:

1. Spread a kitchen town on the counter. Use your jar lifter to remove the warm jars from canner. Drain and line up the jars on the towel.

2. Use your canning funnel and ladle to add the hot cucumbers and onions loosely into hot jars leaving 1/2 inch headspace.

3. Ladle the hot liquid over the pickles maintaining 1/2 inch of headspace. Remove air bubbles with the bubble popper and wipe the rims. Use our magnetic lid lifter to lift lids out of the warm water, center lid on the jar and screw on the band until it is finger tight.

4. Using jar lifter, place jars carefully into water bath canner on the jar rack leaving space in between them Once jars are all in canner, adjust the water level so it is 2 inches over the tops of the jars. If adding water, use the hot water from your small pot.

5. Cover the canning pot and bring the water to a rolling boil over medium-high heat. Process pickles for 10 minutes.

6. When processing time is complete, turn off heat and allow the canner to cool down for 5 minutes. Spread a kitchen towel on the counter and use a jar lifter to lift jars carefully from canner and place on the towel Allow the jars to cool for 12 to 24 hours. You should hear the satisfactory "ping" of the jar lids sealing.

7. After 12 to 24 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up with a few days.

ENJOY NOW (Refrigerate up to 3 months):

1. POUR hot pickling liquid over cucumber slices in a large bowl. Cool to room temperature, about 30 minutes.

2. PACK cucumber slices into jars. Ladle pickling liquid over cucumbers. Place lids & bands on jars.

3. REFRIGERATE pickles. For best flavor, allow pickles to stand in refrigerator for 3 weeks.

-OR-

FRESH PRESERVE (Store up to 1 year):

1. PREPARE canner, jars, and lids according to manufacturer's instructions.

2. PACK slices into hot jars. Ladle hot pickling liquid over slices leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.

3. PROCESS in boiling water canner for 15 minutes, adjusting for altitude*. For best flavor, allow pickles to stand for 4-6 weeks.

NOTES

Alert editor

Bread and Butter Pickles

30 pounds Pickling Cucumbers sliced into 1/4" slices
10 pounds onions, white peeled and sliced thin
2.5 cups Pickling Salt or canning salt
10 quarts crushed ice
10 cups Cane Sugar 4 lb bag of sugar = 9.2 c
10 tablespoons Yellow Mustard Seeds 1/2 c + 2 T
5 tablespoons Celery Seed 1/4 c + 1 T
5 tablespoons Turmeric, ground 1/4 c + 1 T
5 tablespoons Black Peppercorns 1T + 2 t
20 cups Apple Cider Vinegar, 5% acidity 1 gal + 1 qt

DIRECTIONS

PREPARE YOUR CUCUMBERS AND ONIONS:

1.  Wash cucumbers, cut ends off cucumbers and cut into 1/4 inch slices.
2.  Peel and thinly slice onions.
3.  Combine sliced cucumbers and onions in a large bowl.
4.  Sprinkle canning salt over the top of the cucumbers and onions, cover with ice and water and let stand for 3 hours.

PREPARE YOUR CANNING EQUIPMENT:

1.  Wash your jars and lids in warm, soapy water and rinsing thoroughly.
2.  Place jar rack into water bath canner, set jars in the canner, add water to cover jars, and boil jars for 10 minutes to sterilize.
3.  Warm your lids in a small pot of water over low heat.  Keep jars and lids warm until ready to use.

MAKE YOUR BREAD AND BUTTER PICKLES:

1.  In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar.  Heat just to a boil.
2.  Drain and rinse the cucumber and onions under fresh water.  Add the drained cucumber and onion slices to the large pot and return to boil.  Reduce heat and keep warm as you fill your jars.

CAN YOUR BREAD AND BUTTER PICKELS:

1.  Spread a kitchen town on the counter.  Use your jar lifter to remove the warm jars from canner.  Drain and line up the jars on the towel.
2.  Use your canning funnel and ladle to add the hot cucumbers and onions loosely into hot jars leaving 1/2 inch headspace.
3.  Ladle the hot liquid over the pickles maintaining 1/2 inch of headspace.  Remove air bubbles with the bubble popper and wipe the rims.  Use our magnetic lid lifter to lift lids out of the warm water, center lid on the jar and screw on the band until it is finger tight.
4.  Using jar lifter, place jars carefully into water bath canner on the jar rack leaving space in between them  Once jars are all in canner, adjust the water level so it is 2 inches over the tops of the jars.  If adding water, use the hot water from your small pot.
5.  Cover the canning pot and bring the water to a rolling boil over medium-high heat.  Process pickles for 10 minutes.
6.  When processing time is complete, turn off heat and allow the canner to cool down for 5 minutes.  Spread a kitchen towel on the counter and use a jar lifter to lift jars carefully from canner and place on the towel   Allow the jars to cool for 12 to 24 hours.  You should hear the satisfactory "ping" of the jar lids sealing.
7.  After 12 to 24 hours, check to be sure jar lids have sealed by pushing on the center of the lid.  The lid should not pop up.  If the lid flexes up and down, it did not seal.  Refrigerate jar and use up with a few days.

ENJOY NOW (Refrigerate up to 3 months):

1.  POUR hot pickling liquid over cucumber slices in a large bowl. Cool to room temperature, about 30 minutes.
2.  PACK cucumber slices into jars. Ladle pickling liquid over cucumbers. Place lids & bands on jars.
3.  REFRIGERATE pickles. For best flavor, allow pickles to stand in refrigerator for 3 weeks.

-OR-

FRESH PRESERVE (Store up to 1 year):

1.  PREPARE canner, jars, and lids according to manufacturer's instructions.
2.  PACK slices into hot jars. Ladle hot pickling liquid over slices leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
3.  PROCESS in boiling water canner for 15 minutes, adjusting for altitude*. For best flavor, allow pickles to stand for 4-6 weeks.

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Nutrition

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Serving Size: 1 jar (768g)
Recipe Makes: 40 Servings

Calories: 306
Calories from Fat: 10 (3%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 7000.3mg		241 %
Potassium 636.9mg		17 %
Total Carbohydrate 71.3g		21 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 68.9g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 306

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