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Bread and Butter Pickles

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Ingredients
Servings:
Units:
Instructions
  1. Wash and slice 3 dozen medium pickles, add sliced onions.
  2. Let stand overnight in salt water (about 1 gallon).
  3. Drain in the morning and mix above ingredients.
  4. Bring ingredients to a boil, pour over pickles and onions and continue to cook for 5 minutes.
  5. Pack hot pickles into canning jars and seal in a hot water bath for 10 minutes.
  6. Set jars aside to cool overnight.
  7. Check to see jars are sealed and store in cupboard for 1-2 weeks to maximize flavor.
Recipe Notes

You can also add carrots, zucchinis and yellow squash to this recipe for colorful and tasty pickles!

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