Bread-and-Butter Pickles

Prep and Cook Time: about 1 1/2 hours, plus at least 12 hours to brine vegetables. Notes: Stephanie Baldwin has fond memories of making these pickles growing up in New Zealand. She uses a mix of vegetables, incorporating 2 cups each of the following: pickling cucumbers sliced 1/4 inch thick; celery sliced 1/4 inch thick; green beans cut into 1/2-inch lengths; coarsely chopped bell peppers; coarsely chopped cauliflower; and shredded cabbage.
Makes 5 to 7 pints


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3 quarts sliced or chopped vegetables (a mix, or all pickling cucumbers; see notes)
2 1/4 pounds onions (about 4), peeled, halved lengthwise, and thinly sliced crosswise
1/2 cup salt
1 quart distilled white vinegar
2 1/2 cups sugar
1 tablespoon mustard seeds
2 teaspoons celery seeds
2 teaspoons ground dried turmeric


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1. In a large bowl (at least 6 qt.), combine vegetables, onions, salt, and 2 1/2 quarts water. Cover and chill at least 12 hours or up to 24 hours. Drain, rinse well, and drain again.

2. Follow steps 1 through 4 of Canning Instructions, using six pint-size jars (seven if using all cucumbers).

3. In an 8- to 10-quart pan over high heat, bring vinegar, sugar, mustard seeds, celery seeds, and turmeric to a boil, stirring often. Add vegetable mixture, cover, and return to a boil; reduce heat and simmer, stirring occasionally, until onions are limp, about 2 minutes.

4. Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch headspace in each jar; be sure liquid covers vegetables (discard any leftover liquid). Bring water in canner to 180°-185° and process for 30 minutes.

Note: Nutritional analysis is per 1/4 cup drained.

Created date

May 2009

Nutritional Information

Calories 57
Caloriesfromfat 1.6 %
Protein 0.6 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 14 g
Fiber 0.8 g
Sodium 293 mg
Cholesterol 0.0 mg