Bread-and-Butter Pickles

Author: Canadian Living

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.

  • Portion size 3 servings

Ingredients

  • 4 lbs sliced small cucumbers
  • 2 onions thinly sliced
  • 1 sweet red pepper sliced
  • 1/4 cup pickling salt
  • 32 ice cubes
  • 3 cups granulated sugar
  • 2 1/2 cups cider vinegar
  • 2 tablespoons mustard seeds
  • 1 tablespoon celery seeds
  • 1 teaspoon turmeric
  • 1/4 teaspoon ground cloves

Method

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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Bread-and-Butter Pickles

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