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BREAD AND BUTTER PICKLES

Cheryl Wixson
Makes about 10 pint jars

Ingredients
  

  • 7– 8 pounds cucumbers (about 10 Suyo Long cukes), sliced into 3/16 inch rings
  • 2– 3 pounds onions peeled and thinly sliced
  • ½ cup pickling salt or sea salt
  • Ice to cover the sliced cucumbers and onions
  • 5 cups cider vinegar
  • 3.75 cups sugar
  • 3 tablespoons yellow mustard seed
  • 3 tablespoons celery seed
  • 1 tablespoon ground turmeric

Instructions
 

  • Wash the cucumbers, slice into rings about 3/16 inches thick.
  • Combine with the onions in a large bowl or pail. Add the salt and cover the top with ice. Refrigerate for 3 to 4 hours or overnight.
  • In a very large pot, combine the vinegar, sugar, herbs and spices. Bring the mixture to a boil. Boil for 10 minutes.
  • Drain the cucumbers and onions, and rinse. Add the vegetables to the brine mixture and reheat until the mixture boils again, stirring occasionally.
  • Fill pint jars with the mixture, leaving ½ inch head-space, and fill to that level with the brine. Wipe jar rims. Add and tighten lids. The pickles may be stored in the refrigerator. To store in the pantry, process * the jars in a boiling water bath for 10 minutes.

Notes

Makes about 10 pint jars of pickles.
* https://extension.umaine.edu/publications/4078e/