ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bread-and-Butter Pickles

time 0 mins
time 0 mins
Yield Makes 5 to 7 pints
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.

Ingredients

  • 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
  • Canning Instructions
  • 1 quart distilled white vinegar
  • 2 1/2 cups sugar
  • 1 tablespoon mustard seeds
  • 2 teaspoons celery seeds
  • 2 teaspoons ground dried turmeric

Nutrition 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

How to Make It

  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.

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