Bread and Butter Pickles

It’s that time of year again! Preserving food has become popular, particularly since many have used their COVID-quarantine time to start a vegetable garden. I’ve been making these bread and butter pickles for 30 years. I got the recipe from my mother-in-law. Folks around here get cranky when we run out. -E

I highly recommend the “Ball Blue Book of Preserving” which is the oracle into all things canning and preserving. They recommend that you remove the canning rings after your jars have sealed. These decorative jars make great hostess gifts.

Bread and Butter Pickles

Salt for brine
5 quarts (about 20) cucumbers, scrubbed and sliced
10 onions, sliced in rings
1 quart cider vinegar
5 cups sugar
1 1/2 tablespoons mustard seed
1 1/2 tablespoons celery seed
1 teaspoon turmeric

1. Fill a large stock pot, pan or even a clean kitchen sink with cold salted water, Soak sliced cucumbers and onions for one hour. Drain.
2. Bring vinegar, sugar, and spices to boil in 16-quart pot. Add drained cucumbers and onions. Bring to second boil. Pack in hot jars and process 20 minutes in hot water bath.

Yield: 12 pints
Sterilize your jars in your dishwasher just before filling.
A kitchen mandoline will make quick work of your slicing with everything being uniform slices. I clean out my kitchen sink and brine the cucumber and onions with salt instead of needing to clean another pot.

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© 2020, Blue Willow Kitchen

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