Back to school season is here, and if you are packing your kids' (or your husband's) lunches this year, chances are that you will be making a lot of sandwiches. Instead of sending your kids to school with store-bought pickles, why not make your own? These Homemade Bread and Butter Pickles are healthier than store-bought pickles, they're easy to make, and of course, they're delicious as well!

Store-bought pickles can be kind of hit or miss. Sometimes they are good, but you always run the risk of running into pickles that are soggy, too sour, too bitter, too salty or too sweet. Plus, they usually have weird chemicals and additives in them that you'd rather not feed to your family if you can help it. This Homemade Bread and Butter Pickle recipe only contains healthy, familiar ingredients you can serve to your family without hesitation. Just like other pickle recipes, you can modify the ingredients slightly to fit your family's unique tastes and preferences.

This Homemade Bread and Butter Pickle recipe uses the water bath canning technique, which is probably the easiest way to make your own homemade pickles. Make them once and it won't be long until you add them to the regular lunch rotation, along with your Baked Apple Chips or Baked Zucchini Parmesan Chips for a side.

Your kids want lunches that are delicious. You want lunches that are healthy and easy. These Homemade Bread and Butter Pickles fit the bill perfectly. Try them today!

Easy Bread and Butter Pickles Recipe

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Prep Time: 15

Cook Time: 2

Servings: pints

Ingredients

4 lbs cucumbers
2 large onions
⅓ cup canning salt
2 cups sugar
2 TBS mustard seed
2 teaspoon turmeric
2 teaspoon celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups vinegar
7 pint jars with lids and rings

Instructions

Slice the cucumbers to ¼”. Thinly slice the onions. Layer with the cucumbers and onions with salt in a deep pan. Let sit for 1 ½ hours.
Wash jars, lids, and rings with warm, soapy water. Fill a water bath canner with water and bring to a simmer. Place the jars inside and keep at a simmer until you are ready to use them. Place the lids in a small saucepot filled with simmering water.
Rinse and drain the cucumber mixture several times to remove any excess salt.
Mix the remaining ingredients in a large saucepan. Bring to a boil. Stir in cucumber mixture and return to a boil. Remove from heat and quickly pack into hot jars. Wipe the rims with a clean, damp cloth, and affix lids and rings.
Gently lower the filled jars into the canner and bring to a boil. Process 10 minutes.