Bread and Butter Pickles
Once you have made your own pickles, you will be hooked! Great gifts too.
Servings
6pints
Servings
6pints
Instructions
  1. Use fresh cucumbers; wash and slice. Slice onions. Mix vegetables with salt and let stand 1 hour.
  2. Drain and rinse with 2 cups cold water. Combine vinegar, sugar, celery seed, and mustard seed, and heat to boiling. Cook 3 minutes.
  3. Pack vegetables into jars; add hot vinegar mixture, leaving 1/4″ headspace. Seal at once and process in boiling water bath for 10 minutes.
  4. Store pickles in a cool, dark place. Ready to eat in 3-4 weeks. Keeps for up to 1 year.