We’ve had an influx of cucumbers this year, which is a good thing because we LOVE cucumbers. In addition to eating them every night, I’ve made bread & butter pickles for my hubby. Yep for him because I don’t like them. 🙂
So here’s the recipe I used. I think I got it from my mother-in-law, but I’ve had it so long I don’t remember.
Bread and Butter Pickles
1 gal cucumbers, sliced (I left the skin on)
8 small onions (4 med.), sliced thin
1/2 cup salt
Mix and cover with cracked ice. Let stand for 3 hours. Drain. (I used the cleaned vegi drawer in the fridge because I doubled the batch.)
Combine in a large stockpot(yours doesn’t have to be as big is mine, remember I doubled the recipe)
5 cups sugar
5 cups apple cider vinegar
1 1/2 tsp tumeric
1/2 tsp ground cloves
2 Tbsp mustard seed
2 tsp celery seed
Add drained cucumbers (and onions). Bring to a boil. Remove from heat. Pack into warmed jars, leaving 1/2 head space, and seal.
Since I doubled the recipe, it made about 7 qts. of pickles.