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Bread and Butter Pickles

by on September 15, 2011 in Canning September 15, 2011 Canning
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Prep:

Cook:

Level: Easy

System:

6

Description

One of our all time favorites. Great with burgers, a sandwich or just on the side.

Ingredients

  • 16 cups Thinly Sliced Unpeeled Cucumbers
  • 6 whole Medium Onions, Thinly Sliced
  • 1 whole Large Green Pepper, Seeded And Cut Into Slivers
  • 1 whole Large Red Pepper , Seeded And Cut Into Slivers
  • ½ cups Coarse (pickling) Salt
  • 5 cups Granulated Sugar
  • 2 Tablespoons Mustard Seeds
  • 1 teaspoon Ground Turmeric
  • 1-½ teaspoon Celery Seed
  • 3 cups White Vinegar

Preparation

Place sliced cucumbers, onions and peppers in a large non-metal bowl. Sprinkle the salt over top and mix. Cover and leave on your counter for 3 hours. After 3 hours, drain well.

Mix together the sugar, mustard seeds, turmeric, celery seed and vinegar in a large pot. Bring to a boil, stirring occasionally until sugar is dissolved. Add all the cucumber mixture and bring to a soft boil.Remove from heat and ladle into hot sterilized jars filling to within 1 inch of the top. Pour the syrup from pot over the pickles, leaving 1/4 inch head space. Using a non-metal tool, slide down the sides of filled jars removing air bubbles. Seal.

Makes 6 pints.

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