Bea and Bill’s Bread and Butter Pickles

These are the pickles that were present at every family event. One taste and memories of summer and our grandparents – Bill and Beatrice Cooper – come flooding back. Enjoy!

Original recipe makes 30 servings

Ingredients

16 cups thinly sliced cucumbers
8 white onions, sliced thinly
1/3 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 1/2 teaspoons ground turmeric
1 1/2 teaspoons celery seed
6 1-quart canning jars with lids and rings

  • PREP

    20 mins

  • COOK

    20 mins

  • READY IN

    6 hrs 40 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place jars in a canning pot with at least an inch of water covering all of the jars and boil for 10 minutes.
  6. 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

Calories: 149 kcal
Carbohydrates: 35.9 g
Cholesterol: 0 mg
Fat: 0.4 g
Fiber: 1.6 g
Protein: 1.4 g
Sodium: 1236 mg

Related Recipes:

Aunt Rose’s Refrigerator Pickles Eight-Day Icicle Pickles Bread and Butter Pickles II Deb’s Bread and Butter Pickles Bread and Butter Pickles I Bab’s Bread and Butter Pickles Microwave Bread and Butter Pickles Microwave Bread-and-Butter Pickles Classic Crisp Bread and Butter Pickles Chef John’s Bread and Butter Pickles