![Bread-and-Butter Pickles](https://static01.nyt.com/images/2012/07/04/dining/04APPE1_SPAN/04APPE1_SPAN-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Bread-and-Butter Pickles
- Total Time
- 5 hours
- Rating
- Notes
- Read community notes
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Ingredients
- 6pounds unwaxed Kirby cucumbers
- 8white pearl onions (not cocktail onions), peeled
- ½cup pickling salt (6 ounces, by weight; kosher salt may be substituted, but do not use ordinary table salt)
- 4cups ice cubes
- 4cups granulated sugar
- 1½teaspoons ground turmeric
- ½teaspoon ground cloves
- 2tablespoons whole mustard seeds
- 1teaspoon celery seed
- 3cups white vinegar
Preparation
- Step 1
Wash the cucumbers. Slice paper thin. Slice the onions paper thin, and mix with the cucumbers and salt in a very large container, at least 10 quarts. Add enough water to the 4 cups of ice to make 2 gallons of ice water. Mix the ice water with the cucmbers, onions and salt. Set aside for at least 3 hours. Then, drain thoroughly.
- Step 2
Sterilize 8 one-pint canning jars with new lids by boiling jars and lids for 10 minutes. Remove from heat, but leave jars in the hot water.
- Step 3
In a 6-to-8-quart saucepan, mix the rest of the ingredients and bring to a boil. Add cucumbers and onions, and cook until the mixture reaches 190 degrees on a candy thermometer.
- Step 4
Pack the mixture into hot sterilized canning jars. Wipe rims, and seal. Place the jars in boiling water to cover, and cook 15 minutes after the water returns to a boil. Cool and store.
Private Notes
Cooking Notes
Substituted turmeric based curry powder for turmeric. Nicely sharp.
N
Yield was 6 pints. I think pound of cakes/pint would be a good rule of thumb.
Yield was 6 pints. I think pound of cakes/pint would be a good rule of thumb.
Substituted turmeric based curry powder for turmeric. Nicely sharp.
N
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