Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
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Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Best in Show Sweet Bread and Butter Pickles — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Best in Show Sweet Bread and Butter Pickles — Mrs. Wages
Ingredients
- 4 qts cucumbers sliced
- 6 medium white onions sliced
- 1 green pepper diced
- 1 red pepper diced
- 1 pouch Mrs. Wages® Alum
- 5 cups sugar
- 1/2 tsp turmeric
- 2 Tbsp mustard seed
- 3 cups commercial white vinegar (5% acidity)
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- Sprinkle alum over sliced cucumbers, sliced onions, and diced peppers. Cover with ice and soak for 3 hours. Drain and rinse before canning Bring to boil, sugar, turmeric, mustard seed and vinegar. Add cucumber mixture to brine mixture. Bring to second boil. Pack pint jars with product.
- Pour hot brine over product, leaving 1/2-inch headspace and seal jars. Process jars for 10 minutes in a hot water bath.
- Processing: As published by Mrs. Wages: "Process jars for 10 minutes" (boiling water bath canner) - 10 minutes.
Recipe Notes
Private Notes
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Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.
Source & provenance
Garden planning for this recipe
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