Making and Canning Bread and Butter Pickles. CanningUSA.COM

Making and Canning Bread and Butter Pickles

This bread and butter pickle recipe is easy to make and can at home. The
canning steps and processing time are listed after the recipe.

Ingredients for 6 quarts
Cucumbers	About 22 medium to large
Onions	11 medium
Coarse Salt	1/2 cup
Crushed Ice	2 pounds
Granulated Sugar	5 cups
Tumeric	2 teaspoons
Celery Seed	1 teaspoon
Mustard Seed	2 tablespoons
Cider Vinegar	4 cups

1. To crisp cucumbers,
slice1/8 inch thick and layer
with onions, salt and ice.

Cover and then weight the
cover with something heavy
like phone books.

Let sit over night.

2. Drain well.

Add all other ingredients.

3. Gently bring to just under
a boil, stirring frequently.

Can immediately.

For canning use the following techniques:

Canning using hot pack method with 1/2” of headspace.
Processing with a Water Bath for 10 minutes at 212 degrees.
For elevations above 1,000 foot level see Altitude Time Adjustments.
After processing, remove from boiling water and place the jars on a towel,
separated by 1” to cool naturally as quickly as possible.
Labeling and Storing

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© 2004 David G. Blackburn

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