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Fresh-picked cucumbers, tomatoes, and zucchini from the garden, mostly cucumbers, ready for canning.
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Bread and Butter Pickles

Course Condiment, Preserves
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Rest 4 hours
Total Time 4 hours 45 minutes
Servings 6 Pints

Ingredients

  • 16 cups pickling cucumbers cut into spears and/or slices
  • 3 large onions thinly sliced
  • 1/4 cup pickling salt
  • 2 cups ice
  • 2 1/2 cups apple cider vinegar
  • 2 1/4 -2 1/2 cups sugar
  • 1 tsp turmeric
  • 3/4 tsp celery seed
  • 1 tbsp mustard seeds

Instructions

  • Cut cucumbers into a mix of spears and slices. Layer the cucumbers and onions with the pickling salt and ice in a large bowl or pot. Put in the refrigerator and let chill for 2-4 hours.
  • Rinse the cucumbers and onions thoroughly under cold water and drain well.
  • In a large pot, combine the vinegar, sugar, turmeric, celery seed, and mustard seeds. Bring to a boil, stirring until the sugar dissolves.
  • Add the drained cucumbers and onions to the boiling brine. Return to a boil, then remove from heat.
  • Pack the hot pickles and onions into sterilized jars — some spears, some slices. Optional: add a garlic clove or a jalapeño to a jar or two for variation.
  • Ladle the hot brine over the pickles, leaving about 1/2 inch headspace. Wipe rims, seal with lids, and process in a boiling water bath — 10 minutes for pints/half-pints, 15 minutes for quarts.