Skip the grocery store and learn how easy it is to jar up your bread and butter pickles in under 90 minutes.
Servings: 48
Prep Time: 5 minutesminutes
Cook Time: 15 minutesminutes
Cooling Time: 1 hourhour
Equipment
mason jars
Ingredients
12pickling cucumbers
2cupsdistilled vinegar
2cupsapple cider vinegar
2 ½cupssugar
1peeled thinly sliced yellow onion
3finely minced garlic cloves
1 ½tablespoonssea salt
2tablespoonsmustard seeds
1tablespooncelery seed
1tablespoonturmeric
12-15cloves
Instructions
Slice your pickles to your desired slice and pack them into 4, 16-ounce sterilized mason jars.
In a large pot, add the vinegar, sugar, onion, garlic, salt, mustard seeds, celery seed, turmeric, and cloves to the pot and bring to a boil or until the sugar and salt are dissolved.
Evenly pour the brine liquid over the top of the cucumbers in the jar until they are completely covered.
Cool to room temperature, add a lid, label and date, and store in the refrigerator for 4-6 weeks.
Notes
How to Store: Keep the lid on the jar and store in the refrigerator under 40° for 4-6 weeks.How to Freeze: Pickles do not freeze well, so we advise against it.How to Seal: Once the brine has been poured over the top of the cucumbers, you will immediately screw on the lid and place it into a pot of boiling water with a rack in it and boil for 10 minutes. Simply cool it to room temperature and keep it for up to 1 year. You will know it has been sealed correctly if the lid on the jar will not move at all when pressing in the center of it.If you can’t find any pickling cucumber varieties, you can simply slice a regular or hothouse cucumber into spears or chips.