Bread-and-Butter Pickles

The following is the recipe for the bread-and-butter type crisp pickle slices in the 1972 Better Homes and Gardens New Cook Book.  They win blue ribbons each year at the county fair.  I make these with fresh garden cucumbers every summer and give them away as gifts at Christmas.

Ingredients:

• 4 quarts sliced, unpared, medium cucumbers (I can usually get 4 quarts from 4-5 cucumbers, but mine are usually larger than medium.) – You can use more than 4 quarts. This seems to be the minimum.  I cut mine at the 1/8 inch setting on my mandolin slicer.
• 6 medium white onions, sliced (6 cups) – I often use 2 large onions, and use Vidalia onions when they are less expensive.
• 2 green peppers, sliced (1 2/3 cups) – I will use up to 3, if I have a large amount of cucumbers.
• 3 cloves garlic – Can replace with dried, minced garlic.
• 1/3 cup granulated pickling salt – Can use regular salt, if you are out of pickling salt.
• 5 cups sugar
• 3 cups apple cider vinegar
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons celery seed
• 2 tablespoons mustard seed

Instructions:

1. Combine cucumber, onion, green pepper, and whole garlic cloves.
2. Add salt.
3. Cover with cracked ice and mix thoroughly.
4. Let stand 3 hours and drain well.
5. If garlic cloves were used, remove garlic.
6. Combine remaining ingredients, and pour over cucumber mixture.
7. Bring to a boil.
8. Fill hot jars to 1/2 inch from top; adjust lids.
9. Process in boiling water bath for 5 minutes. (Start timing when water returns to boiling.)

Sharing over at:
Homestead Blog Hop at The Houseful of Nicholes

Save