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bread and butter pickles

Bread and Butter Pickles

Easy sliced cucumber pickles with onions and spices in a sweet brine.
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Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Canning, Snack
Cuisine American, Canadian

Ingredients
  

  • 4 quart basket pickling cucumbers sliced about 20 cups
  • 6 medium onions, sliced
  • ⅓ cup pickling salt

Brine

  • 3 cups white vinegar
  • 4-5 cups sugar original recipe is 5 cups but 4 cups works too
  • 1 ½ tsp celery seed
  • 1 ½ tsp turmeric
  • 2 Tbsp mustard seed

Instructions
 

  • Rinse and dry cucumbers. Slice very thin piece off flower end of each cucumber, if desired, to help prevent soft pickles.
  • Using food processor or mandolin, slice cucumbers into thin even slices crosswise.
  • Peel and slice onions into thin strips or rings. Combine with cucumbers in large pot. Sprinkle pickling salt over top and cover with ice, then very cold water. Refrigerate over night.
  • Drain very well. Add brine ingredients to cucumber mixture and bring to a boil.
  • Meanwhile prepare hot sterilized jars. Warm seals.
  • Once mixture has come to a rolling boil, fill each jar with cucumber mixture. Pour hot brine over top leaving at least ¼ inch headspace at top of each jar. Wipe rims to remove any sticky residue, then top with warm clean seals and rings.
  • Immerse jars in a large canner pot until covered and boil for 5-8 minutes, depending on size of jars.
  • Remove from water and allow to cool. Any jars that don't seal can be stored in the refrigerator. Pickles can be eaten right away.

Notes

This recipe makes anywhere from 8 - 16 or so jars depending on the size of jars used. I typically use 250 and 500 ml jars (1 - 2 cups).
Process for 5 minutes if using smaller jars or 8 minutes for larger.
Keyword bread and butter pickles, homemade pickles, sweet sliced pickles, yum yum pickles, yum yums
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