|Nutritional Guidelines (per serving)|
|Servings: About 6 Pints (96 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bread and butter pickles are one of my favorite cucumber pickles, and they make excellent gifts for friends and family. You can add a little red pepper to your pickles, which adds a nice spicy to it.
- 4 pounds pickling cucumbers
- 1 large onion (quartered and sliced about 1/4-inch thickness)
- 1/3 cup pickling salt
- 3 cups cider vinegar
- 2 1/2 cups sugar
- 1 teaspoon turmeric
- 1/2 teaspoon celery seeds
- 1 1/2 tablespoons mustard seeds
- Optional: 1/4 teaspoon red pepper flakes
Wash cucumbers and cut off the ends. Slice crosswise into 1/8-inch slices. Toss in a large bowl with the salt and onion slices; cover with about 4 to 6 cups of ice cubes.
Cover the bowl and let stand for 4 hours or refrigerate overnight.
Prepare the boiling water bath. Add water to a large canning pot with rack and heat to about 180 F. The water should be high enough to be at least 1 inch above the filled jars.
Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
Drain the cucumber mixture into a large colander and rinse with cold water.
In a large, nonreactive pot over medium heat, combine the remaining ingredients and bring to a boil. Add the drained cucumber mixture and bring to a boil.
With a slotted spoon, loosely pack the pickles into prepared jars. Ladle the liquid into jars, dividing evenly among the jars. With a clean damp cloth, wipe away any drips around the rims of the jars, and then cover with 2-piece jar lids. A lid lifter comes in handy to get the flat lids out of the water, or you could use tongs. Adjust the screw on rings firmly but do not over-tighten.
Place filled jars in the prepared boiling water bath, adding more hot water as needed to bring the water up to about 1 inch above the jars. Bring the water to a boil. Cover and continue boiling for 10 minutes.
Lift the jars out of the water and place on a rack to cool.
You can enjoy them right away, but for best flavor development, store the pickles in a cool, dark place for at least 3 to 4 weeks.