I know a lot of folks are dill pickle fans. If not, why would there be dill slices on every hamburger you’ve ever ordered and dill spears on every deli plate you’ve ever seen? Well, I’m one of those who pick those pickles off my burger and give those spears away to my closest companion. I will, however, eat my weight in Bread & Butter Pickles.
Here’s Maw Maw’s tried and true recipe.
WHAT YOU NEED
About 15-20 pickling cucumbers sliced
1-2 cups of white onions sliced
1/2 c pickling salt or canning salt
4 cups white vinegar
2 cups sugar
1 Tablespoon mustard seed (I use ground mustard if I can’t find mustard seed)
1 teaspoon celery seed
1 teaspoon turmeric
7 pint jars or 5 quart jars and a water-bath canner
Place the sliced cucumbers and onions in a large bowl and cover with cold water. Sprinkle the pickling salt on top and gently agitate for a moment so the salt sinks. Let sit for 3 hours.
As you approach the 3-hour mark, prepare your canner and jars. (If you’re new to canning, check out Canning for Beginners at the Nat’l Center for Home Food Preservation)
Add the remaining ingredients to a large stock pot and bring to a boil.
Rinse the cucumbers and onions thoroughly and add them to the stock pot.
Once it returns to a boil, use a slotted spoon to fill your jars, then a ladle to add the liquid to cover the cucumbers.
Wipe the top of the jar clean and add your lid and ring.
Place in a water-bath canner and bring to a full boil. Boil pints for 10 minutes and quarts for 15 minutes.
Remove jars from the canner and place on a towel to cool for 24 hours.
After 24 hrs, check the lids. If any didn’t seal, place in the fridge and eat within a week or two.