Gram Miller's Bread And Butter Pickles
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
45
Sourness
48
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Salt1 cup
White Vinegar1 cup
Water3 cup
White Sugar1 tsp
Celery Seed1 tsp
Mustard Seed1 tsp
Ground Ginger1 tsp
Ground TurmericDirections:
1
Mix cucumbers and onions together in a bowl
2
Stir in salt and let sit for 2 hours
3
Stir vinegar, water, sugar, celery seed, mustard seed, ginger, and turmeric together in a saucepan over medium-high heat
4
Bring to a boil; add cucumber mixture and continue to boil until cucumbers and onions are tender, about 5 minutes
5
Sterilize the jars and lids in boiling water for at least 5 minutes
6
Pack the hot cucumber mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top
7
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles
8
Wipe the rims of the jars with a moist paper towel to remove any food residue
9
Top with lids, and screw on rings
10
Place a rack in the bottom of a large stockpot and fill halfway with water
11
Bring to a boil and lower jars into the boiling water using a holder
12
Leave a 2-inch space between the jars
13
Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars
14
Bring the water to a rolling boil, cover the pot, and process for 15 minutes
15
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool
16
Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all)
17
Store in a cool dark area