Side Dish Sauces and Condiments Canning and Preserving Recipes Pickles Bea and Bill's Bread and Butter Pickles 4.9 (10) 8 Reviews 4 Photos 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! Recipe by Matt Henchen Updated on July 26, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 4 Prep Time: 20 mins Cook Time: 20 mins Additional Time: 6 hrs Total Time: 6 hrs 40 mins Servings: 30 Yield: 30 servings Jump to Nutrition Facts Ingredients 16 cups thinly sliced cucumbers 8 white onions, sliced thinly ⅓ 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 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. 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. 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. 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. Place jars in a canning pot with at least an inch of water covering all of the jars and boil for 10 minutes. 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. I Made It Print Nutrition Facts (per serving) 149 Calories 0g Fat 36g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved