My Bread and butter pickles recipe that’s easy to make and i love them. These are great to can and store for the winter. I love it when i open a jar in the snowy winter and crunch on summer. neat. Check out this bread and butter pickle recipe and video on canning pickles.
Eric’s Bread and Butter Pickle Recipe
This recipe will fill 4-5 8 oz canning jars, it depends on how packed the jars are.
About 6-8 medium cucumbers, sliced thinly
1 large sweet onion, cut in half, sliced thinly
4 cups cider vinegar
1 1/2 cup sugar
Put a big pot of water on the stove to boil, the water should be high enough to cover the jars.
salt cukes and onions in a colander with kosher salt
place the colander in the sink or in a bowl
let sit for an hour, then rinse off salt, shake the cukes and onions to dry.
put the vinegar and sugar in a saucepan and heat to dissolve the sugar.
when pot of water reaches a boil, place jars in water to sterilize, and simmer the canning lids in a small saucepan, do not boil the lids.
put a tablespoon of pickling spice in each canning jar.
pack the jars with cukes and onions so they reach 1/2″ below the top of the jars
then pour the vinegar – sugar mix into each jar up to 1/2″ below the top of the jars. the liquid should cover the cukes and onions.
place lids on each jar, making sure the tops of the jars are clean. secure with the screw-on bands. the bands does not need to be super tight, just barely tight.
place the jars in the boiling water, the water should completely cover the jars.
boil the jars for 10 minutes,
set them to cool on a wire rack.
the next day, check the lids to make sure they sealed. push each lid down, if the lid pops up and down, the jar is not properly sealed. You can either refrigerate this jar and eat the pickles within a week or put on a new jar lid and boil again for 10 minutes.
©2008 Eric Rochow photo from MorgueFile