Bread-and-Butter Pickles

  

Quantity: 8 pints

Jar size: Pints or Quarts

Ingredients:

6 lbs of 4- to 5-inch pickling cucumbers

8 cups thinly sliced onions (about 3 pounds)

Crushed or cubed ice

1/2 cup canning or pickling salt

4 cups vinegar (5 percent)

4-1/2 cups sugar

2 tbsp mustard seed

1-1/2 tbsp celery seed

1 tbsp ground turmeric

1 cup pickling lime (optional- for use in variation below for making firmer pickles)

Instructions:

1. Wash and rinse pint or quart canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash cucumbers. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed.

3. Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and add cucumbers and onions and slowly reheat to boiling. Fill jars with slices and cooking syrup, leaving 1/2-inch headspace.

4. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. Adjust lids and process in a boiling water canner according to the recommendations or use low-temperature pasteurization treatment below. After processing, Let cool, undisturbed, 12-24 hours and check for seals.

Low-temperature pasteurization treatment:

The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage.

  • Place jars in a canner filled half way with warm (120º to 140ºF) water.
  • Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180 to 185ºF water temperature for 30 minutes.
  • Check with a candy or jelly thermometer to be certain that the water temperature is at least 180ºF during the entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary softening of pickles.

Variation for firmer pickles:

1. Wash and rinse pint or quart canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash cucumbers. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware container. Avoid inhaling lime dust while mixing the lime-water solution.

3. Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally.

4. Remove from lime solution, rinse, and resoak 1 hour in fresh cold water. Repeat the rinsing and soaking steps two more times. Handle carefully, as slices will be brittle. Drain well.

5. Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and add cucumbers and onions and slowly reheat to boiling. Fill jars with slices and cooking syrup, leaving 1/2-inch headspace. 

6. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. Adjust lids and process in a boiling water canner according to the recommendations or use low-temperature pasteurization treatment below. After processing, Let cool, undisturbed, 12-24 hours and check for seals

Storage: After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.

Variation: Squash bread-and-butter pickles. Substitute slender (1 to 1-1/2 inches in diameter) zucchini or yellow summer squash for cucumbers.

Processing time:

Processing Times for Boiling Water Canner

 

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft

Hot

Pints or Quarts

10 min

15 min

20 min

Source: National Center for Home Food Preservation




Loading...