Canning Bread & Butter Pickles

Homemade pickles are very easy to make and can. It is my favorite thing to can in the summer. I always plant a ton of cucumber seeds. I grow them up cattle panels, which makes it easier to grow more!

Ingredients

-– Cucumbers – 1 Large Onion – 1/4 cup Canning Salt – 3 cups Apple Cider Vinegar: White vinegar is an option – 1 cup White Sugar – 2 tsp Mustard Seed or Ground Mustard – 1 tsp Celery Seed – 1 tsp Ground Turmeric – 1/2 tsp Pickling Spice

Give the Cucumbers a Good Rinse

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Cut of the ends of the cucumbers and slice the cucumbers about 1/4 inch thick.

Slice the Onion into Thin Slices

Combine cucumber and onion slices in a large bowl

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Sprinkle canning salt over the top of the cucumbers and onions.

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Cover with ice and water and let sit in the bowl for 3 hours.

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Combine the remaining ingredients in a large pot to make the pickling liquid and heat to boiling. Drain and rinse the salt from the cucumbers and onions and add to the pot and return to boiling.

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Ladle the cucumbers and onions into the jars using a canning funnel and a slotted spoon.

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Pour brine over the pickles and keep a 1/2 inch of headspace.

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Wipe the top of the jar, remove the air bubbles and add the canning lids.

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Add the canning jars to the hot water bath and process at high heat at a full rolling boil. The processing time for pickles is 10 minutes for pint jars and 15 minutes for quart jars.

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Remove the hot jars from the canning pot with a jar lifter and place jars on a dish towel on the counter. Do not disturb for 24 hours.

For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.