You'll want to put these pickles on every sandwich and burger you make.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.

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  • Bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, and red-pepper flakes to a boil in a saucepan. Add cucumbers and onion. Return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).

  • Ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover with water by 1 inch. Cover pot, and bring to a boil. Process jars in boiling water for 10 minutes. Let cool. Press down on each lid. If lid pops back, it's not sealed; refrigerate unsealed jars immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place for up to 1 year.

Cook's Notes

To sterilize canning jars, submerge them in boiling water for at least 10 minutes and until they are ready to be filled. Use new lids, and sterilize them according to manufacturer's instructions. For complete instructions, refer to the U.S. Department of Agriculture's canning guidelines.

Reviews (3)

155 Ratings
  • 5 star values: 22
  • 4 star values: 52
  • 3 star values: 53
  • 2 star values: 20
  • 1 star values: 8
Rating: Unrated
08/01/2013
Made these pickles twice and both times a lot of liquid remained. Then came across this recipe http://nchfp.uga.edu/how/can_06/bread_butter_pickles.html Much less vinegar and sugar.
Rating: Unrated
08/16/2011
I made these pickles today and doubled recipe. I made some slight modifications - using some brown sugar and white vinegar. It was terrific!!! Thank you, Martha - always a winner!!!
Rating: Unrated
07/07/2011
100 STARS!! I have been making this recipe for several years, and felt compelled to comment, since I think this is time 10. AWESOME!!! Have not changed a thing, except that I have learned to make an additional half recipe of the liquid, so I can fill the jars to the top. They don't need to be processed, if you are going to eat them w/i about 2 weeks, but they are so good, that you'll want to make more to have later, so then process those. So good!!
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