Bread and Butter Pickles
- Combine cucumbers, onions, pickling salt, and garlic. Add 2 inches of cracked ice. Refrigerate for 3 hours; drain well. Remove garlic.
- In a large kettle combine sugar, vinegar, mustard seed, turmeric, and celery seed. Heat to boiling. Add cucumber mixture. Return to boiling. Pack cucumber mixture and liquid into hot, sterilized pint jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
- Process in a boiling-water canner 10 minutes (start timing when water begins to boil).
Nutrition Facts (Bread and Butter Pickles)
- Per serving:
- 57 kcal cal.,
- 0 g fat
- 0 mg chol.,
- 229 mg sodium,
- 14 g carb.,
- 1 g fiber,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Jo'Ann Godshall 261 Days Ago
Start timing when canner comes to a rolling boil