BREAD AND BUTTER PICKLES

 Bread-and-Butter Pickles

 Hands-on Time

55 Mins

Total Time

4 Hours 25 Mins

Yield

10 (1-pt.) jars

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  By SOUTHERN LIVING August 2019

When you’re craving a snappy bite or a couple of fresh slices to add some zip to a sandwich, you’ll want to reach for bread-and-butter pickles. While we’ve been known to shell out for a jar at the store, it’s much more cost- effective, delicious, and fun to make your own.

Once you try a bite of a crisp and flavorful homemade one, you’ll never go back to the store-bought stuff. Let us convince you: This easy pickle recipe will ensure you have a store of pickles ready to go for whatever occasions arise. Whether you’re packing sandwiches for a picnic, throwing together a quick dinner, or making a bite at lunchtime, these bread-and-butter pickles will be the

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 perfect complement for all your snacking this season and all year round. The recipe requires just a couple of steps and only eight ingredients, most of which you probably already have on hand. It will also use up all your leftover summer cucumbers, ensuring none go to waste. Hands-on time for this recipe is about an hour, and the pickles will be ready to nibble in just over four. This recipe makes a great summertime activity for the whole family—round everyone up in the kitchen and get to pickling today!

Ingredients

6 1/2 pounds small pickling cucumbers, cut into 1/4- inch slices (about 33 cucumbers)

How to Make It

Step 1

Combine cucumbers and onions in a very large Dutch oven; sprinkle with salt, and add water to cover (about 18 cups). Cover and

 

 4 large sweet onions, thinly sliced

1/2 cup pickling salt

5 cups white vinegar (5% acidity)

4 cups sugar

2 tablespoons mustard seeds

1/2 tablespoon ground turmeric

1/2 teaspoon ground cloves

let stand 3 hours. Drain well. Rinse with cold water.

Step 2

Combine vinegar, sugar, mustard seeds, turmeric, and cloves in Dutch oven; cook over medium heat 5

minutes. Add cucumbers and onion; bring to a boil. Remove from heat.

      Step 3

Pack hot

cucumber mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process, in 2 batches, in boiling-water bath 12 minutes; cool. Chill pickles before serving.

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