Homemade Refrigerator Bread Butter Pickles

Bread & Butter Pickles are the perfect accompaniment to sandwiches and burgers. Or, chop up to use in potato salad.


Ingredients:

Serves: 

 

Makes: 4 pint or 8 half-pint jars.

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

Directions:

1. 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.
2. 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.
3. Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar well. Cool. Cover with metal lids and screw on bands.
4. 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.

Source: McCormick.com