Glen Burnie Park

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Bread & Butter Pickles

 

6 pounds cucumbers  ( Need at least 8 regular size cucumbers-length similar to ones                                               found in grocery store. This will be about 6 pounds)

1 pound sliced onions  ( about 4 medium sized yellow onions)

4 cups white vinegar

4 cups white sugar

2/3 cup salt

2 teaspoons celery seed

1 tablespoon white mustard seed

½ teaspoon tumeric

 

Wash cucumbers and cut off pieces from both ends. Do not peel. After slicing cucumbers, put them in glass or stainless steel bowl with 2/3 cup of salt. Cover with ice water (half ice and half water) and let soak for 3 hours.

 

Drain the soaked cucumbers 15 minutes in colander.

 

Now put cucumbers in large glass or stainless steel bowl. Add sliced onions. Add vinegar, sugar, celery seed, mustard seed, and tumeric.

 

Heat slowly to a boil and then boil gently for 5 minutes.

 

Prior to doing all of the above, you will need to wash canning jars** (pint size) along with their lids in the dishwasher. When they are finished washing and are still real hot from drying, you can then take them out but make sure they are still hot before you add the bread and butter pickles.

 

Pack the bread and butter pickles while they are still hot   in the still hot canning jars. Fill one inch from the top. Wipe off top rim of jar with a clean white napkin. Put on canning seal and press down in place.

 

Lay heavy cloth or mat on counter or kitchen table to protect it from the heat. Put finished jars on cloth to cool down naturally. It will take several hours before you hear the lids “pop” which means it has formed a vacuum inside the jar.  Put the jar ring on after they have cooled completely.

 

With cucumbers in abundance now, why not take time to make your own Bread & Butter pickles with this simple recipe.