Old Fashioned Bread and Butter Pickles for Canning
There is nothing better than an old fashioned bread and butter pickles. Luckily this bread and butter pickles recipes is easy to make containing many ingredients from the pantry. Canning bread and butter pickles creates a shelf stable item which can be enjoyed well into the winter months.
Keyword: bread & butter pickles, bread and butter pickles recipe, canning bread and butter pickles, easy bread and butter pickles, old fashioned bread and butter pickles
Cost: $20 (ish)
non-reactive heavy bottom pot, copper jam pot, enamel Dutch oven, stainless steel
steam canner or boiling water canner
large stainless steel or glass mixing bowl
Air Bubble Remover
8 pint size jars
8cupsonions3 pounds, sweet yellow or red onions thinly sliced
4cupsdistilled white vinegar
1 1/2tablespooncelery seed
Wash cucumbers well, soak cucumbers in cold water to crisp them up.
Cut and discard the blossom end of the cucumber to slow the enzymes which cause foods to continue ripening.
In a stainless steel or glass mixing bowl combine cucumbers and onions, add salt and mix. Cover the salted cucumber slices with 2-inches of crushed or cubed ice. Place into the refrigerator for 3 to 4 hours, add additional ice as needed.
In a non-reactive pot combine the herbs, sugar, and vinegar. Bring the brine to a boil, allow to boil for 10 minutes.
Drain the cucumbers and onions, add to the brine. Allow the mixture to return to a boil.
Using a slotted spoon, add cucumbers and onions to clean, sterilized jars leaving a 1/2-inch headspace.
With a ladle fill jars with the brine.
Remove air bubbles, add additional brine as needed.
Wipe the rims using a clean damp cloth, add warmed lids and rings finger tight.
Processing time is based on the altitude in which you reside, see the chart in the article.
Allow the jars to rest for 4 to 5 weeks prior to consuming. Variations to this recipe can be found in the original blog post.