Years ago, country families always had a quart of bread and waiting in the refrigerator for mealtime. Bread and are always better homemade than bought in any store. This recipe makes a 3-qt. batch of the tasty pickles.
Instructions
1. Slice the cucumbers and onions and put them in a large glass bowl.
2. Mix in the pickling salt. Add a few dashes of hot red pepper flakes if you like a little heat with your bread and butter pickles.
3. Cover the vegetables with ice water and place a plate on top to keep the vegetables submerged. Allow the mixture to stand for several hours or until the ice melts. The ice keeps the vegetables crisp - that's the secret to good bread and butter pickles.
4. Combine turmeric, celery seed, mustard seed and sugar in a saucepan. Add apple cider vinegar and bring to a boil.
5. Drain the vegetables and add to the brine. Bring the mixture to the point of boiling, but do not allow it to bubble.
6. Take the pan off the heat, place the bread and butter pickles into sterilized, glass canning jars and ladle the brine over the pickles. Wipe the mouth and side of the jar with a clean wet cloth, place the sterilized ring and lid on the jar and tighten by hand.
7. Process the food in jars for 20 minutes in a boiling water bath. Turn off the heat and lift out the jars with the canning rack. Hang the rack on the sides of the canner and allow the jars to cool for 30 minutes.
8. Lift out the jars using a potholder and place them on a dry towel. You should hear the lid pop down in the middle after an hour or so. Let the processed bread and butter pickles set for a couple weeks in order for the flavors to mingle.
Tags: butter pickles, bread butter pickles, bread butter