Bea and Bill's Bread and Butter Pickles |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 30 |
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These are the pickles that were present at every family event. One taste and memories of summer and our grandparents - Bill and Beatrice Cooper - come flooding back. Enjoy! Ingredients:
16 cups thinly sliced cucumbers |
8 white onions, sliced thinly |
1/3 cup pickling salt |
3 cloves garlic, halved |
cracked ice, or as needed |
4 cups white sugar |
3 cups cider vinegar |
2 tablespoons mustard seed |
1 1/2 teaspoons ground turmeric |
1 1/2 teaspoons celery seed |
6 1-quart canning jars with lids and rings |
Directions:
1. Combine cucumbers, onions, pickling salt, and garlic in a large pot. Place enough cracked ice atop the cucumber mixture to cover by at least 2 inches.
2. Cover the pot with a lid and refrigerate 3 to 12 hours. Drain all liquid from the mixture. Discard any remaining pieces of ice. Remove the garlic and set aside.
3. Bring the sugar, vinegar, mustard seed, turmeric, and celery seed to a boil in a separate large saucepan, stirring frequently. Add the cucumber and onion mixture; return to a boil. Reduce heat to medium-low and cook at a simmer until cucumbers and onion are soft, 5 to 10 minutes.
4. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumber and onion mixture into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
5. Place jars in a canning pot with at least an inch of water covering all of the jars and boil for 10 minutes.
6. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If you have a can that does not seal, just stick it in the fridge and eat that jar first. Store in a cool, dark area, and wait at least 3 hours before opening.
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