Agriculture Reference
In-Depth Information
Bread and Butter Pickles
• 4 lbs cucumbers, washed but not peeled
• 3 thinly sliced medium onions
• 1/3 cup of canning salt
• 4 cups distilled vinegar
• 3 cups sugar
• 2 Tbsp mustard seed
• 1 Tbsp + 1 tsp celery seed
• 1-1/2 tsp turmeric
• 2 tsp whole black pepper
Slice the cucumbers 1/4-inch thick and the onions as thinly as
practical. Combine all of the ingredients except the
cucumbers and onions in a large sauce pot and bring to a
simmer (not a boil!). Add the cucumber and onion slices, and
bring to a very light boil before turning down the heat to low.
Pack the slices into jars and then fill with pickling liquid to
1/4 inch headspace, and put the lids on the jars finger-tight.
For the most crisp pickles, pasteurize by placing the jars in
water deep enough to be at least 1 inch over the top of the jar
lids that is kept at 180-185 degrees (check with a candy
thermometer) for 30 minutes. Alternately, you can process in
boiling water for 10 minutes for either pints or quarts. Allow
