Bread and Butter Pickles

 in Favorite Recipes by

Provided by Catherine Porter for the August 2011 issue of CorsicanaNOW Magazine.

  • 4 qts. cucumbers, sliced (about 6 lbs.)
  • 1 1/2 cups white onions, sliced (about 1 lb. or 12-15 small onions)
  • 2 large garlic cloves
  • 1/3 cup salt
  • 2 qts. (2 trays) ice, crushed or cubed
  • 4 1/2 cups sugar
  • 1 1/2 tsp. turmeric
  • 1 1/2 tsp. celery seed
  • 1 Tbsp. mustard seed
  • 3 cups white vinegar
  1. Use a vegetable brush to wash cucumbers thoroughly and drain on a rack.
  2. Slice unpeeled cucumbers into 1/8- or 1/4-inch slices and discard ends.
  3. Add onions, garlic and salt and mix thoroughly. 
  4. Cover with crushed ice or ice cubes and let stand 3 hours.
  5. Drain thoroughly and remove garlic cloves.
  6. Combine sugar, spices and vinegar and heat to just boiling.
  7. Add drained cucumbers and onion slices and heat 5 minutes. Do not boil or pickles will be mushy.
  8. Pack hot pickles loosely into clean, hot pint jars to 1/2-inch of top and seal tightly.
  9. Process jars in hot, boiling water for 10 minutes.