Favorite Bread Butter Pickles Recipe How To Make It Pack vegetables into 11 hot 1 pint jars to within 1 2 in. of the top. in a dutch oven, bring sugar, vinegar, mustard seed, celery seed, turmeric and cloves to a boil. carefully ladle hot liquid over vegetable mixture, leaving 1 2 in. headspace. remove air bubbles and adjust headspace, if necessary, by adding hot liquid. wipe rims. Let stand for 3 hours. drain; rinse and drain again. in a dutch oven, combine sugar, vinegar and seasonings; bring to a boil. add cucumber mixture; return to a boil. remove from the heat. carefully ladle hot mixture into 7 hot pint jars, leaving 1 2 in. headspace. remove air bubbles and adjust headspace, if necessary, by adding hot mixture.
Favorite Bread Butter Pickles Recipe How To Make It Directions. 1 combine the vinegar, sugar, pickling spice, turmeric, peppercorns, and salt in a small saucepan over medium heat. let the mixture come to a simmer and continue cooking until the sugar and salt completely dissolve. 2 pack the sliced cucumbers into a 1 quart (1 liter) jar. Pack the jars, add the pickling syrup: pack jars to 1 inch from the rim with the cucumbers and onions. then pour hot vinegar sugar syrup over them to 1 2 inch from the rim. wipe the rim clean with a paper towel. place a dry, clean lid on the jar. secure with a metal screw band. Bread and butter pickles. in a 5 gallon food grade bucket, combine the sliced cucumbers, salt, onion, and bell peppers. stir so the salt is evenly distributed. cover the cucumber mixture with a clean kitchen towel or tea towel, and place a few inches of ice on top of the towel. allow to sit for 3 4 hours in a cool place. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. cover and refrigerate 24 hours.
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