Bread and Butter Pickles for Home Canning - Recipe I
Crunchy
bread and butter pickles perk up any sandwich. And this delicious
bread and butter pickle recipe for canning will make you mouth sit
up and take notice! You may even find yourself eating them straight
out of the jar when no one is looking. That is if there is any left
in the jar when you want some.
- 4 quarts sliced medium cukes (about 25)
- 3 cups sliced onions (about 4 medium)
- 2 green peppers chopped (or 1 red and 1 green)
- 3 cloves garlic sliced
- 1/3 cup canning salt
- 5 cups sugar
- 3 cups cider vinegar
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons celery seed
- 2 tablespoons mustard seed
Directions:
Combine vegetables in large bowl. Add salt; cover with cracked/crushed ice (two
or three trays) and mix thoroughly. Let stand 3 hours, drain well.
Combine remaining ingredients and pour, in a large kettle, over cukes. Heat just
to a boil. Pack into hot sterilized jars and seal. Makes about 7 pint jars.
Style of Pack - hot - boiling water bath
Jar Size - pints
Processing Time 5 minutes - 1,000 ft.
10 minutes - 1,001-6,000 ft
15 minutes - Above 6,000 ft.
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