HOMEMADE BREAD & BUTTER PICKLES
I Love These, miss when mom used to make them growing up, and they are so much better then the store bought ones. So this year was bound and determined I would make them!
Provided by Robin McClure-Eby
Categories Other Side Dishes
Time 3h25m
Number Of Ingredients 10
Steps:
- 1. Combine cucumbers and salt in a large, shallow bowl;cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain Well, and return cucumbers to bowl,and onion and toss.
- 2. Combine the granulated sugar, white vinegar,apple cider vinegar,brown sugar, and mustard seeds, celery seeds,and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumbers and onions; put back in saucepan over medium to low heat keeping it hot, but do nto over cook cucumbers.
- 3. Prepare canning jars and lids by washing in hot soapy water and rinsing in hot water. Place sheet pan in oven to set washed jars on. Turn oven on to bake at 250 degrees to get jars hot. Place large deep pot of water onto high heat, and bring to boil. Make sure you have right canning tools to grab hot glass jars out of oven, and funnel. Get a small bowl of very hot tap water and soak seals and lids in it. Grab a glass jar out of oven, place funnel in jar and start scooping out your cucumbers and liquid and fill jars. Fill just to 1/2 inch from top of jar making sure cucumbers are covered.Wipe top of jar off to make sure seals properly. Place seal and lid on and seal tight, immerse in boiling pot of water for 15 minutes.
- 4. Note: any seals that do not seal right will have to be redone with new seals. After finished in boiling water place on thick towel to cool and finish setting. I hope you enjoy these like I do!
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