Gram Miller's Bread and Butter Pickles recipe
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Ingredients
- 5 cucumbers, thinly sliced 3 onions, sliced ¼ cup salt 1 cup white vinegar 1 cup water ¾ cup white sugar ½ teaspoon celery seed ½ teaspoon mustard seed ½ teaspoon ground ginger ¼ teaspoon ground turmeric 4 1-pint canning jars with lids and rings
Nutrition Info
- 108.7 caloriescarbohydrate: 26.7 gcholesterol: : -fat: 0.3 gfiber: 1.9 gprotein: 1.7 gsaturatedFat: 0.1 gservingSize: -sodium: 6.5 mgsugar: 20.2 gtransFat: : -unsaturatedFat: : -
Directions Gram Miller's Bread and Butter Pickles
Directions
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Mix cucumbers and onions together in a bowl. Stir in salt and let sit for 2 hours.
Stir vinegar, water, sugar, celery seed, mustard seed, ginger, and turmeric together in a saucepan over medium-high heat. Bring to a boil, add cucumber mixture and continue to boil until cucumbers and onions are tender, about 5 minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the hot cucumber mixture into the hot, sterilized jars, filling the jars to within 1/4 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.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
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). Store in a cool dark area.