Grandma’s Famous Bread and Butter Pickles
Ingredients
- 6 pounds cucumbers washed, sliced
- 2 pounds onions peeled, sliced
- 1/2 cup canning salt (make sure it’s called “canning salt” table salt won’t do)
- 4 1/2 cups sugar
- 2 tablespoons mustard seed
- 2 tablespoons celery seed
- 1 tablespoon turmeric
- 1 quart apple cider vinegar
- 1 teaspoon peppercorns
- 1 teaspoon ginger
Instructions
- In a large bowl or container place sliced onion and cucumbers, sprinkle with canning salt, cover with ice.
- Refrigerate for three hours.
- In a large pot, bring to a boil, the sugar, mustard seed, celery, turmeric vinegar, peppercorns, and ginger.
- Sugar should be dissolved and boiling.
- Then drain the pickles and onions well.
- Add to the boiling mixture.
- Immediately fill pint and quart jars with cucumbers, onion, and juice mixture.
- Leave 1/2 inch headspace for expansion (follow instructions with your canner).
- Process for 30 minutes keeping the temperature at 180 degrees Fahrenheit.
Notes
A few more tips:
- Always label and date your jars so you know when you made them.
- Store pickles in a cool dark place
- Follow your canner instructions to a T
- Always check your seals
Tried this recipe?Let us know how it was!