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[Total: 5 Average: 5/5]
I had outstanding Bread & Butter Pickles at a July 4th BBQ that were so good that it inspired me to make my own. Typically I’m a Kosher Dill Gal, but these little sweeties are enough to make one switch sides.
- 4 Quarts Sliced Cucumbers
- 8 Sliced Small Onions
- 1/2 Cup Kosher Salt
- 5 Cups Sugar
- 5 Cups Cider Vinegar
- 1/2 Teaspoon Ground Cloves
- 1 1/2 Teaspoons Turmeric
- 2 Teaspoons Mustard Seed
- 1 Tablespoon Celery Seed
- Sprinkle cucumbers and onions with kosher salt. Cover with ice cubes and let stand for 3 hours. Combine sugar, vinegar, and spices in large kettle. Bring to a boil over a high heat.
- Drain cucumbers and onions and add to sugar mixture. Bring to a boil. Remove from heat.
- Pack into hot canning jars immediately. Process pints for 5 minutes or quarts for 10 minutes in hot water bath.
- Remove and let cool completely. Do not disturb while cooling. Refrigerate any jars that did not seal.
- Makes about 8 pints.
- © Victoria Hart Glavin
