Michigan State University Extension
Preserving Food Safely - 01600131
GUIDE 6:19 BREAD AND BUTTER PICKLES
6 lbs of 4- to 5-inch pickling cucumbers 8 cups thinly sliced onions (About 3 pounds) 1/2 cup canning or pickling salt 4 cups vinegar (5%) 4-1/2 cups sugar 2 tbsp mustard seed 1-1/2 tbsp celery seed 1 tbsp ground turmeric 1 cup pickling lime (optional - for use in variation below for making firmer pickles)
YIELD: About 8 pints
PROCEDURE: Wash cucumbers. Cut 1/16 inch off blossom end and discard. Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed.
Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and add cucumbers and onions and slowly reheat to boiling. Fill jars with slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process as below or use low-temperature pasteurization treatment described on page 5.
Variation for firmer pickles: Wash cucumbers. Cut 1/16- inch off blossom end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware container. Avoid inhaling lime dust while mixing the lime-water solution. Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally. Remove from lime solution, rinse, and resoak 1 hour in fresh cold water. Repeat the rinsing and soaking steps two more times. Handle carefully, as slices will be brittle. Drain well.
Recommended process time for BREAD-AND-BUTTER PICKLES in a boiling-water canner
Process Time at Altitudes of
Style Jar 0- 1,001- Above of Pack Size 1,000 ft 6,000 ft 6000 ft
Hot Pints 10 min 15 20 or Quarts
STORAGE: After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.
VARIATION: Squash bread-and-butter pickles. Substitute slender (1- to 1-1/2 inches in diameter) zucchini or yellow summer squash for cucumbers.