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–+ servings
Jars of pickles with cucumbers and spices

Bread and Butter Pickles Canning Recipe with Ball Mason Jars - 45 Minutes

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Prep 15 minutes
Cook 10 minutes
Total 45 minutes
Crisp sweet tangy bread and butter pickles canned with Ball mason jars, water bath method, 45 minutes, 4 pint jars. Pennsylvania tested.
Servings 4 pint jars
Course Preservation
Cuisine American

Ingredients

  • 2 lb Kirby cucumbers sliced 1/4 inch about 8-10 small
  • 1 large onion sliced thin
  • 2 cups sugar
  • 2 cups white vinegar 5% acidity
  • 1 tbsp mustard seed
  • 1 tsp celery seed
  • 1 tsp turmeric
  • 1 tbsp kosher salt for brine

Method

  1. Wash cucumbers, slice 1/4 inch, toss with salt, chill 1 hour, drain and rinse well.
  2. In large pot, bring sugar, vinegar, mustard seed, celery seed, turmeric to boil, stir to dissolve sugar.
  3. Pack cucumber onion mix into 4 clean Ball pint mason jars, leave 1/2 inch headspace.
  4. Pour hot brine over pickles, remove air bubbles, wipe rims, apply lids fingertip tight.
  5. Process in boiling water bath 10 minutes (adjust for altitude - 15 min above 6000ft). Cool 12-24 hours, check seals, store 12-18 months.

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