Homemade Bread & Butter Pickles (Sweet Pickles) The Wisconsin Vegetable Gardener Extra 14

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Bread & Butter Pickles

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Yield: 7 pints
Prep:50 mins
Chill: 3 hrs
Cook: 25 mins


quarts sliced medium cucumbers
medium white onions, sliced
1/3 cup pickling salt
3 cloves garlic, halved
Cracked ice
4 cups sugar
3 cups cider vinegar
2 tablespoons mustard seed
1 1/2 teaspoons turmeric
1 1/2 teaspoons whole peppercorns


1.Combine cucumbers, onions, pickling salt, and garlic. Add 2 inches of cracked ice. Refrigerate for 3 hours; drain well. Remove garlic.

2. In a large kettle combine sugar, vinegar, mustard seed, turmeric, and celery seed. Heat to boiling. Add cucumber mixture. Return to boiling. Pack cucumber mixture and liquid into hot, sterilized pint jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.

3. Process in a boiling-water canner 10 minutes (start timing when water begins to boil).

Served chilled.

The Wisconsin Vegetable Gardener Show 35

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Podcast ad, harvesting beets, making zucchini Chips, reusing items to make kid tools, digging potatoes, different way to harvest you produce