Bread and Butter Pickles
- 2 1/2 lbs pickling cucumbers (fresh from the market)
- 1 pound white or yellow onions, thinly sliced
- 1/4 cup pickling salt (can use Kosher salt as a substitute, regular table salt has additives in it that will turn the pickles dark and muddy the color of the pickle juice)
- 1 1/4 cup white distilled vinegar (5% acidity)
- 1 cup apple cider vinegar (5% acidity)
- 2 1/4 cups sugar
- 1 Tbsp mustard seeds
- 1 teaspoon crushed red pepper flakes
- 3/4 teaspoon celery seeds
- 1 inch cinnamon stick
- 6 allspice berries plus a pinch of ground allspice
- 6 whole cloves plus a pinch of ground cloves
- 1/2 teaspoon turmeric
- 5 pint-sized canning jars, clean, unused lids, metal screw bands for the lids (see Canning jars and lids)
- 1 16-qt canning pot with rack
- Jar lifters or tongs
- Produce
- Pickling cucumbers (2 1/2 lbs)
- White or yellow onions (1 pound)
- Meat
- 16-qt canning pot with rack (1)
- Condiments
- Apple cider vinegar (1 cup)
- Distilled vinegar, white (1 1/4 cup)
- Cooking & Baking
- Allspice berries plus (6)
- Celery seeds (3/4 teaspoon)
- Cinnamon stick (1 inch)
- Mustard seeds (1 Tbsp)
- Pickling salt (1/4 cup)
- Red pepper flakes (1 teaspoon)
- Sugar (2 1/4 cups)
- Turmeric (1/2 teaspoon)
- Other
- Jar lifters or tongs
- 6 whole cloves plus a pinch of ground cloves
- 5 pint-sized canning jars, clean, unused lids, metal screw bands for the lids (see Canning jars and lids)
Preparation
Read recipe preparation on simplyrecipes.com
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Published August 22, 2008 (4 years ago).
9 people saved this recipe.
