Bread and Butter Pickles

164

Ingredients

In a large bowl, mix sliced cucumber and onion. Sprinkle 1/2 cup salt over top and then top everything with ice. Cover with a lid or plate, put a weight on top and let mixture sit for 3 1/2 to 4 hours. Drain and rinse well with cold water.
Put onion and cucumbers into a large pot. Add remaining ingredients, stirring often and bring mixture just to a boil. (Don’t let it continue to boil.)
Pack mixture into hot, sterilized jars leaving a 1/2 inch headspace. Remove air bubbles and wipe jar rims. Adjust lids and process for 10 minutes in a boiling water bath with at least one inch of boiling water over tops of the jars. Let jars cool on counter until room temperature.
After processing and cooling, jars should be stored four to five weeks to develop their strongest bread and butter flavor.

Imperial Sugar Insight

NOTE: 1 to 1½-inch in diameter zucchini or yellow summer squash can be substituted for cucumbers.

Imperial Sugar 125th anniversary cookbook recipe updated by Brandi Evans @BranA ppetit!

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