Best in Show Sweet Bread and Butter Pickles
- Yields: 6 pints
1Sprinkle alum over sliced cucumbers, sliced onions, and diced peppers. Cover with ice and soak for 3 hours.
2Drain and rinse before canning
3Bring to boil, sugar, turmeric, mustard seed and vinegar.
4Add cucumber mixture to brine mixture. Bring to second boil.
5Pack pint jars with product. Pour hot brine over product, leaving 1/2-inch headspace and seal jars.
6Process jars for 10 minutes in a hot water bath.
Recipe suggestion: Pickled Okra Recipe
Find more information on Mrs. Wages® Alum here.
“My bread and butter pickle recipe is a family recipe that has been through a few tweaks over the years. My produce comes from my small garden and the Minneapolis Farmer's Market where everything is fresh picked and in my jars by evening’s end. Canning truly is a family tradition.
“My parents canned dill pickles every year faithfully long before air conditioning. They boiled the jars so there was humid air in the house all day long mingling with the sweet smell of apple cider vinegar and fresh dill. At my grandmother's there was often a wooden crock of pickles for snacks sitting on the counter.”
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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