These traditional bread and butter pickles are pretty simple to make and packed with amazing flavor! And when they're canned, they last the entire season long as well as the next!

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INGREDIENTS⁠
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1 gallon sliced cucumbers⁠
3 medium onions, sliced⁠
1/2 cup canning salt⁠
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For the brine:⁠
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3 cups vinegar⁠
1 cup water⁠
1 cup sugar⁠
1 1/2 tsp turmeric⁠
1 1/2 tsp whole cloves⁠
2 tsp celery seed⁠
2 tsp mustard seed⁠
1/2 tsp red pepper flakes⁠
2 tsp canning salt⁠
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INSTRUCTIONS⁠
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In a large bowl, combine the sliced cucumbers, onion, and 1/2 cup salt. Mix to incorporate and pour into a large colander. Set inside a large bowl for 3 hours to drain excess water.⁠
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After 3 hours, discard the drained liquid. Rinse the cucumbers and onion well and allow to drain.⁠
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Prepare the water bath, jars, lids, and rings.⁠
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In a 4quart kettle, combine the vinegar, water, sugar, turmeric, cloves, celery seed, mustard seed, red pepper flakes, and 2 tsp salt. Stir to dissolve the sugar and bring to a boil. Reduce to a simmer while preparing the cucumbers in jars.⁠
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Pack jars with rinsed and drained cucumbers and onions, leaving 1/2inch headspace. Pour brine over prepared cucumbers and onions, still leaving that 1/2inch headspace. Wipe the rims of the jars with a clean cloth to remove any drips. Place on lids and rings, tightening to fingertip tightness.⁠
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Place jars in the boiling water bath. Bring back to a boil and boil for 10 minutes. Check with the USDA canning guide and adjust the process time for altitude.⁠
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Remove from the water bath and cool for 1224 hours. Remove rings to ensure a good seal and store for up to one year.

#summer #canning #pickles