Bea and Bill's Bread and Butter Pickles

4.9
(10)

These are the pickles that were present at every family event. One taste and memories of summer and our grandparents - Bill and Beatrice Cooper - come flooding back. Enjoy!

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Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
6 hrs
Total Time:
6 hrs 40 mins
Servings:
30
Yield:
30 servings

Ingredients

  • 16 cups thinly sliced cucumbers

  • 8 white onions, sliced thinly

  • cup pickling salt

  • 3 cloves garlic, halved

  • cracked ice, or as needed

  • 4 cups white sugar

  • 3 cups cider vinegar

  • 2 tablespoons mustard seed

  • 1 ½ teaspoons ground turmeric

  • 1 ½ teaspoons celery seed

  • 6 1-quart canning jars with lids and rings

Directions

  1. Combine cucumbers, onions, pickling salt, and garlic in a large pot. Place enough cracked ice atop the cucumber mixture to cover by at least 2 inches.

  2. Cover the pot with a lid and refrigerate 3 to 12 hours. Drain all liquid from the mixture. Discard any remaining pieces of ice. Remove the garlic and set aside.

  3. Bring the sugar, vinegar, mustard seed, turmeric, and celery seed to a boil in a separate large saucepan, stirring frequently. Add the cucumber and onion mixture; return to a boil. Reduce heat to medium-low and cook at a simmer until cucumbers and onion are soft, 5 to 10 minutes.

  4. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumber and onion mixture into the hot, sterilized jars, filling the jars to within 1/2 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. Place jars in a canning pot with at least an inch of water covering all of the jars and boil for 10 minutes.

  6. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. 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). If you have a can that does not seal, just stick it in the fridge and eat that jar first. Store in a cool, dark area, and wait at least 3 hours before opening.

Nutrition Facts (per serving)

149 Calories
0g Fat
36g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 30
Calories 149
% Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Sodium 1235mg 54%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 6%
Total Sugars 31g
Protein 1g
Vitamin C 7mg 35%
Calcium 36mg 3%
Iron 1mg 3%
Potassium 235mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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