Bread-And-Butter Pickles

Name: Bread-And-Butter Pickles
Yield: 1 servings
Ingredients: 2 ½ pounds pickling cucumbers; 1 pound onions; 3 ½ tablespoons pickling salt; 3 cups distilled white vinegar; 3 cups sugar; 1 ½ tablespoons mustard seeds; (1 ½ teaspoons red pepper flakes); 1 teaspoon celery seeds; 1 teaspoon ground turmeric; ¼ teaspoon ground cloves

About 5 pint jars These likely owe their appealing name to an enterprising Illinois couple who, during lean times, bartered their home-canned sweet-and-sour cucumber pickles for staples at the local grocery. Please read about pickling and How to Process.

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

2 ½ pounds pickling cucumbers
1 pound onions
3 ½ tablespoons pickling salt
3 cups distilled white vinegar
3 cups sugar
1 ½ tablespoons mustard seeds
(1 ½ teaspoons red pepper flakes)
1 teaspoon celery seeds
1 teaspoon ground turmeric
¼ teaspoon ground cloves

Let's Cook

Step 1.

Wash, then cut an ⅛-inch slice from the blossom end of: 2 ½ pounds pickling cucumbers
Step 2.

Cut into ¼-inch-thick slices. Peel and cut into ¼-inch-thick slices: 1 pound onions
Step 3.

Combine the cucumber and onion slices in a large bowl and toss well with: 3 ½ tablespoons pickling salt
Step 4.

Cover with a towel, scatter a layer of ice cubes over the towel, and refrigerate for at least 4 and for up to 12 hours. Transfer the vegetables to a colander, rinse under cold water, and drain well. Prepare a water-bath canner or prepare a water bath for low-temperature canning, gather all your canning equipment, and have ready 5 clean, hot pint jars.
Step 5.

Combine in a large pot: 3 cups distilled white vinegar; 3 cups sugar; 1 ½ tablespoons mustard seeds; (1 ½ teaspoons red pepper flakes); 1 teaspoon celery seeds; 1 teaspoon ground turmeric; ¼ teaspoon ground cloves
Step 6.

Bring to a boil, stirring until the sugar is dissolved. Add the vegetables, stir to mix, and heat until the syrup just begins to boil. With a slotted spoon, pack the hot slices into the prepared jars and add the hot brine, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.