Bread and Butter Pickles II is a great way to use up all of the cucumbers you can get in your garden this summer. You will be able to enjoy them throughout the year by putting them up in jars in your pantry, much like when you make green beans or tomatoes. These pickles are easy to make and taste delicious!
The Bread and Butter Pickles II recipe is an excellent way to use up all of the cucumbers that come from your garden this summer. By preserving these pickles through canning, they’ll last long into winter months for snacking on or using as a condiment with sandwiches or burgers. This recipe makes it simple enough that even beginners have a good chance at success.
prep: 1 hr cook: 30 mins additional: 3 hrs total: 4 hrs 30 mins Servings: 50 Yield: 8 – 1 quart jars
½ teaspoon whole cloves
3 cloves garlic, chopped
6 onions, thinly sliced
25 cucumbers, thinly sliced
2 tablespoons mustard seed
½ cup salt
3 cups cider vinegar
2 green bell peppers, diced
1 ½ teaspoons celery seed
5 cups white sugar
1 tablespoon ground turmeric
In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
Transfer to sterile containers. Seal and chill in the refrigerator until serving.
Per Serving: 105 calories; protein 1g; carbohydrates 25.6g; fat 0.3g; sodium 937.7mg.