Meats and Sausages
Bread & Butter Pickles
- 6 lbs of 4 to 5 inch pickling cucumbers
- 8 cups thinly sliced onions (about 3 pounds)
- 1/2 cup canning or pickling salt
- 4 cups vinegar (5%)
- 4-1/2 cups sugar
- 2 Tbsp mustard seed
- 1-1/2 Tbsp celery seed
- 1 Tbsp ground turmeric
- 1 cup pickling lime (optional) for use in variation below for making firmer pickles
- Yield: About 8 pints
- Procedure:
- Wash cucumbers. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed. Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and add cucumbers and onions and slowly reheat to boiling. Fill hot pint jars with slices and cooking syrup, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process as below:
Packing Method | Jar Size | Process Time in Minutes at Altitudes of | ||
---|---|---|---|---|
0-1,000 ft | 1,001-6,000 ft | Above 6,000 ft | ||
Hot | Pints or Quarts | 10 | 15 | 20 |