Description
A simple and delicious recipe for canning bread and butter pickles, perfect for preserving the taste of summer.
Ingredients
Scale
- 4 cups cucumbers, sliced
- 1 cup onions, thinly sliced
- 1 cup apple cider vinegar
- 1 cup sugar
- 1 tablespoon mustard seeds
- 1 tablespoon celery seeds
- 1 teaspoon turmeric
- 1 teaspoon salt
Instructions
- Prepare the cucumbers and onions by slicing them thinly.
- In a large bowl, combine the cucumbers and onions, sprinkle with salt, and let sit for 2 hours.
- In a saucepan, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, and salt. Bring to a boil.
- Drain the cucumbers and onions, then pack them into sterilized jars.
- Pour the hot vinegar mixture over the cucumbers and onions, leaving a little headspace.
- Seal the jars with lids and process in a water bath for 10-15 minutes.
- Allow the jars to cool completely before storing them in a cool, dark place.
Notes
- For extra flavor, you can add a pinch of red pepper flakes.
- Let the pickles sit for at least 24 hours before tasting for the best flavor.
- These pickles can last up to a year if stored properly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Canning
- Method: Water Bath Canning
- Cuisine: American
Nutrition
- Serving Size: 1 pickle
- Calories: 30
- Sugar: 6g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg