Easy “almost canned” Bread and Butter pickles

Name: Easy “almost canned” Bread and Butter pickles
Yield: 20 servings
Ingredients: 3 lb (1/4 inch) sliced cucumbers; 2 large Vidalia or white onions; 2 Cups white vinegar; 1/2 water; 1 cup organic sugar; 2 tbs mustard seeds; 1 tsp celery seed; 1 tbs whole cloves

Bayou Creek Farmstead @ShovaMisha1

Oak Harbor, OHIO

*This recipe uses no turmeric but you can add 1tsp to get anti inflammatory benefits along with great added flavor.

Edit recipe

Add Cooksnap

Ingredients

30mins

20 servings

Prepare cucumbers and onion by slicing into 1/4 and mixing with 1/4 cup kosher salt, tossing and allowing to drain in colander over sink over night
Prepare Jars- sterilize 2quart & 1pint
3 lb (1/4 inch) sliced cucumbers
2 large Vidalia or white onions
2 Cups white vinegar
1/2 water
1 cup organic sugar
2 tbs mustard seeds
1 tsp celery seed
1 tbs whole cloves

Cooking Instructions

1

Use all the cucumber mix to pack jars leaving 1/2 inch headspace
2

Heat ingredients in sauce pan until simmering and allow to simmer 5 minutes.
3

Remove from heat and pour over cucumber mix, evenly distribute the solid spices by shaking down.
4

Tap jars on counter to remove air bubbles and place lid and band on jar. Do not over tighten.
5

Immediately turn jars over and allow to sit for at least 20 minutes. Turn over and check the seal. If sealed they will last 6 to 8 months in the refrigerator. Not sealed they will have a shorter shelf life and would need to be used first.
Jars that successfully seal will last 6 to 8 months or more in the fridge.