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Bread & Butter Pickles are the perfect accompaniment to sandwiches and burgers. Or, chop up to use in potato salad.
2 pounds pickling cucumbers (4 to 5 inches long)
2 1/2 cups sugar
2 cups distilled white vinegar (5% acidity)
1/4 cup McCormick® Onions, Minced
2 tablespoons non-iodized salt
2 teaspoons McCormick® Mixed Pickling Spice
2 teaspoons McCormick® Mustard Seed
1 teaspoon McCormick® Turmeric, Ground
Wash cucumbers well with cold water. Trim ends and cut into 1/8-inch thick slices. Place cucumber slices into 4 hot sterilized pint or 8 half-pint canning jars.
Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar well. Cool. Cover with metal lids and screw on bands.
Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors. Store in refrigerator up to 2 months.
Nutritional Information coming soon!
I have been using this recipe for last 5 years. You Can not go wrong using this one. Family and friends wait in line for these pickles. Plus as a added bonus I use the brine to put in my potato, macaroni and Cole slaw. GREAT
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