As part of the recipe round up I decided to add one of my families classic recipes for canning. My Grandmas Bread and Butter Pickles are what I would claim to be a blue ribbon recipe.
Bread and Butter Pickles
12 cups of thinly sliced cucumbers
1 1/2 cups of sliced onions
2 large garlic cloves
1/3 cup of coarse salt
2 trays of crushed ice
4 1/2 cups of sugar
1 1/2 teaspoons of turmeric
1 1/2 teaspoons of celery seeds
2 Tablespoons of mustard seeds
3 cups of vinegar
Wash cucumbers thoroughly, using a vegie brush. Drain on a rack, slice unpeeled cucumber into 1/8 inch slices, discard ends of the cucumbers. Add onions and garlic.
Add salt and mix thoroughly, cover with ice and let stand for 3 hours.
Drain the cucumbers and remove the garlic.
Combine sugar, spices and vinegar in a medium sized pot. Heat the liquid to boiling, add drained cucumbers and onions and stir together. Heat for 5 minutes.
Pack hot pickles loosely into clean jars, make sure to have 1/2 inch space on top.
Process in a water bath canner for 5 minutes once it hits the boiling state.
Once processing is finished, remove the jars and cool completely on the counter and then remove the rings.
Place them in your pantry and do not eat or open them for 2 to 3 months.
Make sure to check out the Summer Canning Recipe Roundup for more incredible recipes!
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