Tested till perfect Bread-and-Butter Pickles

Bread-and-Butter Pickles

These pickles are just like Grandma used to make and definitely better than store- bought. For the best size and crunch, look for small pickling field cucumbers, often found at farmer's markets or stands or in produce stores.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2006

Recipe4 out of 5 based on 33 ratings.
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  • 4 lb 4lbsliced small cucumbers
  • 2 2oniononions, thinly sliced
  • 1 1sweet red peppersweet red peppers, sliced
  • 1/4 cup 1/4cuppickling salt
  • 32 32ice cubes
  • 3 cups 3cupsgranulated sugar
  • 2-1/2 cups 2-1/2cupscider vinegar
  • 2 tbsp 2tbspmustard seeds
  • 1 tbsp 1tbspcelery seeds
  • 1 tsp 1tspturmeric
  • 1/4 tsp 1/4tspground cloves
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In large stainless-steel or glass bowl, toss together cucumbers, onions, red pepper, salt and 16 of the ice cubes. Sprinkle remaining ice cubes over top; let stand for 3 hours. Drain well; rinse and drain well again. Set aside.

In large heavy shallow saucepan, bring sugar, vinegar, mustard seeds, celery seeds, turmeric and cloves to boil; add vegetables and return to boil.

Pack with liquid into six 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles, readjusting headspace if necessary. (See “Canning Basics” ) If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. Makes 12 cups (3 L).

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