Bread & Butter Pickles
Do you like Gardening? If you do, you are among millions of other gardeners around the world. It’s probably one of the most popular hobbies of all. I enjoy gardening and so did my parents who had a pretty decent garden. They were growing many different vegetables and at the end of the summer, my mother was pickling and canning what was left in the garden.
As a child, one of my favorite condiments was “pickled cucumbers” which I found out later are called Bread & Butter Pickles. My mother was canning the cucumbers in several big jars and way before Christmas, they were all gone. These pickles were on the dinner table every night, so they disappeared quickly and never lasted in our household.
After my parents sold their house, I haven’t had them since. A few years ago I started getting into canning/pickling so I decided to give them a try. With very little experience, I made my first batch and I was pleasantly surprised with the results – they were exactly like what I remembered.
Just like when I was a child, these Bread & Butter Pickles don’t last in our house. This is a great way to make use of your cucumbers after harvesting. If you don’t have a garden, it’s still fun to make your own without the unwanted ingredients in store bought varieties added to preserve them.
The process is very simple and after making the healthier homemade version of Bread & Butter Pickles, you won’t need to buy any from the store.
Bon Appétit!
For step-by-step instructions on how to do canning, click on this link… How to Do Home Canning
Here are more great canning recipes for you to enjoy…
– Pickled Beets
– Sweet & Savory Homemade Ketchup
– Dill Pickles
– Homemade Apple Sauce
– Pickled Jalapeños
– Strawberry Jam with Orange Zest
– Mango Chutney
– Classic Marinara Sauce
and for even more canning recipes, click on this link… Recipe Category • Canning
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Bread & Butter Pickles
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Ingredients
- 8 medium cucumbers, washed and thinly sliced
- 2 tbsp. sea salt, or as needed
- 2 large white onions, peeled, thinly sliced and then halved (Lyonnaise cut) tips & tricks
- 2 cups granulated sugar
- 2 cups white vinegar
- 2 tsp. mustard seeds
- 2 tsp. celery seeds
- 1 tsp. dry mustard
- 1/2 tsp. ground turmeric
Directions
- Wash the cucumbers thoroughly before slicing them using a mandolin.
- In a large bowl, add sliced cucumbers and cover with salt; set aside for 3 hours.
- Transfer the cucumbers into a colander and drain well; add to a large bowl.
- Using a mandolin, slice onions and add the cucumbers; stir to combine.
- In a large saucepan over medium heat, combine white vinegar, sugar, mustard seeds, celery seeds, dry mustard and turmeric. Stir mixture until sugar dissolves. Add cucumber mixture and bring to a boil; remove from the heat.
- Using a slotted spoon, transfer pickles to sterilized jars and pour vinegar mixture all the way to the top, leaving ½-inch of head space.
- Seal and transfer the jars to a water bath; process for 5 minutes.
- Remove the jars from the water and let pickled cucumbers rest for a week.
Notes
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