Bread & Butter Pickles
Cook time
Total time
When the cucumbers are at their peak, make some pickles, it's really quite fun and rewarding! These are my bread and butter pickles, just the right amount of sweetness and spice, they are soooo much better than store bought and very easy to do, just a few steps. No need to can them if you eat them quickly like we do or share with friends!!
Author: Ruth Guerri
Serves: 3 qts
Ingredients
- • 2½ cups of sugar
- • 1 cup of white vinegar and 1 cup of cider vinegar
- • 1 cup of water
- • 1 tsp of salt
- • 1 tsp of turmeric
- • 1 tsp of celery seed
- • 1 Tbs of mustard seed
- • 3½ lbs of Kirby or pickling cucumbers, cut the tips off both ends and slice ¼ inch thick
- • 2 small onions, sliced
Instructions
- Using a very large stockpot or canning pot, combine the sugar, vinegar, water, and spices.
- Bring to a boil, stirring to dissolve sugar. Add cucumbers and onions, return to a boil for 90 seconds, stirring gently. Remove from heat. Spoon immediately into clean jars and place lids on tightly. I run my jars and lids through the dishwasher. Let cool completely. The pickles will be ready to eat in 24 hours. Store in the refrigerator for up to 4 months.
I’ll bet they are crunchy, unlike store bought.
Yes, you’re right Janis, crunchy!!