Learn how to make traditional Bread and Butter Pickles, (perfect topping for burgers, sandwiches or just for snacking), and can the jars, for long term storage!
Place the sliced and trimmed cucumbers, sliced onions, and canning salt into a large glass or stainless steel bowl. Stir to combine. Cover the cucumbers completely with water (I used a small plate on top to help keep the cucumbers submerged). Let them sit and soak for 2 hours. When done, pour into a colander, rinse and drain very thoroughly.
While the cucumbers are in the soaking mode, you can prepare the brine, AND prepare your water bath canner, jars and lids (per canning guidelines), so they are ready to go.
In a large saucepan, mix together the vinegar, granulated sugar, mustard and celery seeds, and the turmeric. Bring this brine mixture to a boil, while stirring. Once the sugar has dissolved, pour in the rinsed and drained cucumber/onion mixture. Stir to combine. Return the mixture to a full boil.
Remove saucepan from heat. Pack the pickle/onions mixture into hot canning jars to within 1/2 inch from the top. (I used a slotted spoon to scoop out the veggies). Once the veggies are packed into the jars, Iadle the hot brine into the jars, covering the cucumbers fully. Remove air bubbles from jar, then adjust headspace, if necessary. Wipe the rims of each jar with a clean cloth or wet paper towel. Put hot, flat lid on top of jar, the screw on the band until it is fingertip tight.
Put the filled jars into the simmering water in a water bath canner, adding more boiling water, if necessary, to make sure jars are completely submerged (and have at least an inch of water over the top of the jars). Bring water to a full boil and process pickles for 10 minutes. When done, carefully remove lid (away from you to prevent steam burn), wait a few minutes, then remove jars from canner, using canning tongs. Set hot jars onto a dish towel on counter (not directly on counter), then let jars cool. Test to make sure jars have sealed. Sealed lids will be concave (curving downward), and will show no signs of "give" when you press down in the middle of lid.
Store cooled jars upright in cool dark place.
Recipe Notes
Recipe makes approx. 5 pint jars. Please refer to official USDA canning guidelines if you are unsure of proper process for preparing jars for canning/sealing.
Nutrition Facts
Bread and Butter Pickles
Amount Per Serving (2 Tablespoons)
Calories 26
% Daily Value*
Sodium 708mg31%
Potassium 33mg1%
Carbohydrates 5g2%
Sugar 5g6%
Vitamin A 10IU0%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.