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How to Make Bea and Bill's Bread and Butter Pickles - A Step-by-Step Guide

If you're a fan of pickles, then you're in for a treat with this special recipe for Bea and Bill's Bread and Butter Pickles! This recipe has been passed down through generations and is a treasure in our family. These pickles are sweet, tangy, and packed with flavor - perfect for snacking, topping burgers and sandwiches, or adding to your favorite recipes.

What sets these pickles apart is the perfect balance of sweetness and tanginess. The combination of sugar, vinegar, and spices crea...

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Ingredients

  • 16 cups thinly sliced cucumbers
  • 8 white onions, sliced thinly
  • ⅓ cup pickling salt
  • 3 cloves garlic, halved
  • cracked ice, or as needed
  • 4 cups white sugar
  • 3 cups cider vinegar
  • 2 tablespoons mustard seed
  • 1 ½ teaspoons ground turmeric
  • 1 ½ teaspoons celery seed
  • 6 1-quart canning jars with lids and rings

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 6 hrs
  • Total Time: 6 hrs 40 mins
  • Servings: 30
  • Yield: 30 servings

  • Combine cucumbers, onions, pickling salt, and garlic in a large pot. Place enough cracked ice atop the cucumber mixture to cover by at least 2 inches.
  • Cover the pot with a lid and refrigerate 3 to 12 hours. Drain all liquid from the mixture. Discard any remaining pieces of ice. Remove the garlic and set aside.
  • Bring the sugar, vinegar, mustard seed, turmeric, and celery seed to a boil in a separate large saucepan, stirring frequently. Add the cucumber and onion mixture; return to a boil. Reduce heat to medium-low and cook at a simmer until cucumbers and onion are soft, 5 to 10 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumber and onion mixture into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place jars in a canning pot with at least an inch of water covering all of the jars and boil for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If you have a can that does not seal, just stick it in the fridge and eat that jar first. Store in a cool, dark area, and wait at least 3 hours before opening.

    • Nutrition

    149 cal.

    • Total Fat: 0g
    • Saturated Fat: 0g
    • Sodium: 1235mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 2g
    • Total Sugars: 31g
    • Protein: 1g
    • Vitamin C: 7mg
    • Calcium: 36mg
    • Iron: 1mg
    • Potassium: 235mg

    Categories

    Salty recipes
    Tangy recipes
    Crunchy recipes
    Sweet recipes
    Spicy recipes