recipe: Deb's Bread And Butter Pickles

Deb's Bread And Butter Pickles

Deb's Bread And Butter Pickles
  • Prep Time: 14 d 3 h 30 m
  • Calories: 116 kcal
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Ingredients

Directions

  1. Stir 2 quarts water and salt in a large pot until salt is dissolved. Submerge cucumbers in the water. Add ice to the water to keep cold. Let cucumbers soak for 2 hours.
  2. Drain salt water from pot. Rinse and drain cucumber slices twice.
  3. Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot; bring to a boil. Reduce heat to low; add cucumber slices. Simmer until the cucumbers are completely hot, but do not bring to a boil, about 10 minutes.
  4. Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  5. Let cucumbers pickle 2 weeks before eating, shaking each jar once daily.
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