Z Canning Bread and Butter Pickles
- Number of Servings: 1
Ingredients
19 cups water1 cup pickling salt1/2 cup white vinegaralum (1 tbsp alum per 1 gallon of sliced cucumbers)12 lbs pickling cucumbers, sliced into 1/4-inch thick slices4 lbs sliced onions6 cups white vinegar3 cups apple cider vinegar6 cups sugar6 tbsp mustard seeds2 tbsp tumeric2 tbsp celery seeds3 tsp ginger3 tsp peppercorns
In a large crock, glass or plastic container, place freshly picked washed cucumbers, fill with 19 cups water, and soak over night in the refrigerator.
The next day, add 1 cup pickling salt and 1/2 cup white vinegar. Place a glass plate on top with enough weight to hold the cucumbers in the brine. Soak for 6 to 8 days in the refrigerator.
After 6 to 8 days in the brine, drain and wash the cucumbers. Slice the cucumbers, measure by the gallon and place back in the same washed container. Add 1 tbsp alum per gallon of sliced cucumbers and cover with water. Soak for 4 days in the refrigerator.
After 4 days in alum water, rinse and drain the cucumber slices.
In a large stock pot, combine vinegars, sugar, mustard seeds, tumeric, celery seeds, ginger and peppercorns over high heat. Bring to a boil, reduce heat to medium and add sliced cucumbers and sliced onions. Bring to a boil.
Pack hot pickles and liquid into jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps.
Process jars in a hot-water bath for 10 minutes.
Remove jars from the bath, cool to room temperature and check to ensure lids seal.
Let pickles cure 4-6 weeks before using.
Serving Size: Makes 21 pints, 2 tbsp per serving
The next day, add 1 cup pickling salt and 1/2 cup white vinegar. Place a glass plate on top with enough weight to hold the cucumbers in the brine. Soak for 6 to 8 days in the refrigerator.
After 6 to 8 days in the brine, drain and wash the cucumbers. Slice the cucumbers, measure by the gallon and place back in the same washed container. Add 1 tbsp alum per gallon of sliced cucumbers and cover with water. Soak for 4 days in the refrigerator.
After 4 days in alum water, rinse and drain the cucumber slices.
In a large stock pot, combine vinegars, sugar, mustard seeds, tumeric, celery seeds, ginger and peppercorns over high heat. Bring to a boil, reduce heat to medium and add sliced cucumbers and sliced onions. Bring to a boil.
Pack hot pickles and liquid into jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps.
Process jars in a hot-water bath for 10 minutes.
Remove jars from the bath, cool to room temperature and check to ensure lids seal.
Let pickles cure 4-6 weeks before using.
Serving Size: Makes 21 pints, 2 tbsp per serving
Nutritional Info Amount Per Serving
- Calories: 41.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 214.0 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 1.0 g
- Protein: 0.0 g
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