Bread and Butter Pickles

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Author: Erin Alderson
Prep Time: 60 mins
Cook Time: 60 mins
Total Time: 2 hours
Yield: 8 pints 1x

Ingredients

Scale

8 medium cucumbers
2 green peppers
8 small white onions
1/2 cup salt
Pickling Syrup:
5 cups sugar
1 1/2 teaspoons turmeric
1/2 teaspoon ground cloves
1 tsp celery seed
2 tablespoons mustard seed
5 cups apple cider vinegar

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Instructions

Wash cucumbers, onions, and peppers well. Slice cucumber and onions thing (a mandolin works well for this) and cut peppers into fine shreds. Mix vegetables with salt and a few handfuls of ice cubes. Place in a stone crock, cover with plate, and let stand for three hours.
Drain crock thoroughly, removing any pieces of ice still left. Mix sugar and spices with vinegar. Add cucumber mixture to a large roasting pan or pot and pour vinegar over. Place over low heat and stir occasionally. Heat mixture to scolding but do not boil.
While mixture is heating, sanitize 8 pint jars. I do this by washing them with hot soapy water, pouring hot water in each, and then placing in a boiling water bath for 10 minutes. Place lids and rings in a separate pot with water and bring to a boil with funnel and ladle (sanitizing everything.) Pour hot pickle mixture into sanitized jars and seal. Let cool and jars will suction themselves.*

Notes

*The original recipe does not call for an additional water bath to help seal the jars. My family has always let the jars sit out until cool and the lids always seal. However, due to health department concerns, most pickle recipes I see often have a processing time of 10-15 minutes after the lids have been sealed.
**If you have any questions on canning 101- check out this helpful post!

Find it online: https://naturallyella.com/bread-and-butter-pickles/