This bread and butter pickle recipe is easy to make. Great for topping sandwiches or just munching. A great sweet pickle to add to potato salad recipes too.
Start by preparing jars, and get water in your canner heating.
(see Water Bath Canning for full directions)
Wash cucumbers. Thinly slice both cucumbers and onions.
I like to use my pampered chef crinkle cutter for making crinkle slices.
I also have a mandolin slicer that I used this time. t is great for making thin even slices. It comes with a straight edge too but for this purpose I like the crinkly cuts.
Combine layers of cucumber onion and salt to a large bowl. Cover with Ice cubes and let sit for 1 - 2 hours.
Place vinegar, sugar, mustard seed, turmeric, celery seed, ginger and peppercorns in a large pot and bring to a boil.
Drain and rinse cucumber and onion. Add to vinegar mixture and return to a boil.
Pack into hot jars leaving 1/4 inch head space.
This will make about 7 pints. Remove air bubbles with a plastic knife or other small tool. I like to use an orange peeler.
Wipe rims clean and process according to water bath canning directions.
This makes 6 pints.
processing time is the same for pints or quarts
Be sure to adjust processing according to your altitude. For more information see this altitude adjustments page.
Pints or Quarts process
Adapted from the Ball Blue Book
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