Bread And Butter Pickles Recipe

ingredients

40 medium cucumbers
1 pound Vidalia sweet onions
1/2 cup rock salt
3 quarts ice water (ice and water)
6 cups granulated sugar
5 cups white distilled or apple cider vinegar
1/2 teaspoon powdered alum
2 tablespoons mustard seed
2 teaspoons celery seed
1 teaspoon ground turmeric
1/2 teaspoon ground cloves
1 small piece stick cinnamon, crumbled
OR
1/2 teaspoon ground cinnamon
1/4 teaspoon black peppercorns

directions

Peel and slice cucumbers about 1/8 inch thick. Peel, remove core and slice onions about 1/8 inch thick.

Dissolve salt in ice water. If you have a pickling crock, place vegetables in it. Otherwise, place them in an enamel pot or roaster. Pour ice and water over vegetables, cover and let stand in a cool place 3 hours. At the end of 3 hours, drain well.

Prepare sterilized jars and lids according to manufacturer directions. Cover and set aside.

In a large pot, heat vinegar, sugar and spices. Add alum and drained vegetables. Heat to boiling. Immediately fill hot sterilized jars with pickles and liquid, leaving 1/2 inch head space. Seal according to directions.

nutrition data

Nutritional data has not been calculated yet.