Originally shared by Megan Erickson, former SDSU Extension Nutrition Field Specialist.
Try this research-tested recipe for bread-and-butter pickles courtesy of the National Center for Home Food Preservation.
- 6 pounds, Pickling cucumbers (4 to 5 inch)
- 8 cups, Onions, thinly sliced (about 3 lbs)
- ½ cup, Canning or pickling salt
- 4 cups, Vinegar (5%)
- 4 ½ cups, Sugar
- 2 tablespoons, Mustard seed
- 1 ½ tablespoons, Celery seed
- 1 tablespoon, Ground turmeric
- 1 cup, Pickling lime (optional – makes firmer pickles)
Yield: Makes about 8 pints.
Wash cucumbers. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices.
- Combine cucumbers, onions, and salt in a large bowl. Cover with 2 inches of ice. Refrigerate 3 to 4 hours, adding more ice as needed.
- Combine remaining ingredients in a large pot and boil 10 minutes. Drain and add cucumbers and onions; slowly reheat to boiling.
- Fill jars with slices and cooking syrup, leaving ½-inch headspace.
- Secure lids and process in a water bath canner for 10 minutes (Altitudes above 1,000 ft require an increase in processing time).
For firmer pickles
- Complete the “to prepare” step.
- Mix 1 cup pickling lime and ½ cup salt to 1-gallon water in a 2-to-3-gallon crock or enamelware container.
- Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally.
- Remove from lime solution, rinse and re-soak one hour in fresh, cold water.
- Repeat the rinsing and soaking steps two more times. Drain well.*
- Continue with steps 3 and 4 listed in the first method above.
*In this option, onions are not limed.
SDSU Extension recommends using evidence-based recipes when engaging in food preservation at home. The recipe above has been research-tested and provided by the National Center for Home Food Preservation. Do not modify ingredients.