My pickling cucumbers are finally starting to produce quick enough that I can start making pickles. My favorite? Bread and butter pickles! This was the first type of pickle I ever canned and a favorite with my family and friends! My grandma said, “Well, I thought I made the best bread and butter pickles but I might be wrong”! We can eat a jar a day. Last year I didn’t make enough – Only 2 batches and I had family begging for more. This is my second batch of this year and I’m hoping to make at least 3 more before my pickling cucumber plants stop producing. As always, I use all organic ingredients…
Canned Bread and Butter Pickles
makes 6 pints
4 pounds pickling cucumbers
1 large onion, halved and sliced in 1/4″ slices
1/3 cup kosher salt
3 cups cider vinegar (at least 5% acidity)
2 1/2 cups granulated sugar
1 tsp tumeric
1/2 tsp celery seeds
1 1/2 tbsp whole mustard seeds
Wash the cucumbers and cut off the ends. Slice into 1/4″ slices. Toss cucumber slices with onions and kosher salt in a large bowl. Cover with a paper towel and then cover with 5 or so cups of ice. Let this mixture stand for 4-6 hours or overnight in the fridge.
Drain the mixture of cucumbers and onions and rinse with cold water to get rid of the salt. In a large pot, over medium heat, combine the vinegar, sugar, tumeric, celery seeds, and mustard seeds. Bring to a boil, heating until sugar is completely dissolved. Add the cucumber mixture to the vinegar mixture and bring the new mixture to a boil.
Don’t be alarmed if your cucumbers don’t look as green as these. This is what they’ll look like after they’ve boiled. Using a slotted spoon, fill warm, sterilized pint jars with the cucumbers.
Ladle liquid into the jars leaving a 1/4″ headspace. Remove air bubbles, wipe rims, and adjust lids. Process for 10 minutes in a boiling water canner (be sure that you start timing once the water has returned to boiling).