Bread and Butter Pickles
Calling all pickle lovers! Pickles always find their way to the table at my house. No matter the meal that is being served, there is always a place for pickles. My Mom has been making bread and butter pickles for nearly 50 years and this recipe that came from my Daddy’s grandmother is our very favorite. I hope your family enjoys it as much as we do.
Prep Time: 4 hours
Cook Time: 10 minutes
Total Time: 4 hours 10 minutes
Hold Time to Pickle: Minimum of 3 weeks
*Notes about this recipe: When canning it is typical to make large batches and then store them so you can enjoy them year around. If you’d like to make less, I would suggest halving or quartering this recipe.
Servings: This recipe makes seven 1-quart Mason Jars (which is 2lbs or 32oz per jar).
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Ingredients:
14 lbs. small cucumbers sliced (not peeled)
9 Vidalia onions sliced thinly
1 cup salt
10 quarts water
3 cup sugar
3 pints vinegar
1 tbsp celery salt
1 tbsp turmeric
5 lbs. ice
Instructions:
In a very large mixing bowl, layer cucumbers, ice, onions and salt. Pour 5 quarts of cold water over the layers then cover and let sit for 4 hours up to overnight.
Drain all liquid off of the cucumbers and onions and fill each quart sized jar with cucumbers and onions.
In a large stock pot bring 5 quarts of water, sugar, vinegar, celery salt and turmeric to a boil.
Once boiling, remove from stove and fill each jar of cucumbers and onions with pickling liquid.
Close lids tight.
Fill large stock back up with water and bring to a boil.
Place jars into boiling water until submerged and boil for ten minutes. (>>Try this canning set for all the tools you need!)
Remove jars and place on shelf for cooling then move to the refrigerator for a minimum of three weeks before serving.
