From the Garden...Bread and Butter Pickles


 If you have cucumbers this is a great way to use them.
 I use the recipe in the Ball Canning book 1999 edition. I leave them sit in the ice and salt for a little longer than the recipe calls for as they get crisper from the ice. Also slice them with a Mandolin so the slices will be more uniform. This batch ended up with 7 pints and 1 half pint. Can’t wait until they have sat long enough to eat.
Bread and Butter Pickles
4 pounds 4 - 6 inch cucumbers. sliced (they must be pickling cucumbers not slicers)
2 pounds onions, thinly sliced
1/3 cup canning salt
2 cups sugar
2 Tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups vinegar (I use Heinz White Vinegar)

Combine cucumber and onions slices in a large bowl, layering them with salt and ice cubes. Let stand 1 1/2 hours to 2 hours.
Drain; rinse; drain again. Combine remaining ingredients in a large stockpot. Bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust two piece caps. Process 10 minutes in a boiling water canner. Be sure to start timing when water returns to a boil. It should be 2 inches above the top of the jars.
Refer to our link on canning and pickle making if you are in doubt. Ball puts out a very good canning book quite inexpensively and it is readily available during canning season. After they have cooled on a towel, wash off the jars and remove rings. They could become rusty if left on the jars. If any did not seal, refrigerate. Store sealed jars in a cool dark place.
Let these sit for 4 to 6 weeks before opening.

7 pints 1.09 per pint - July 2010
Cucumbers $3:00, Salt 25 cents, Vinegar $1:29, Onions $1:59, Sugar & Spices $1.00

3 comments:

  1. Do you suppose that English cucumbers could be used in this recipe instead of the traditional pickling cukes?
    Sue

    ReplyDelete
  2. This comment has been removed by the author.

    ReplyDelete
    Replies
    1. I guess I wouldn'the try it as these are canned, and I don't know that they would stand up to the heat. I wouldn't try more than maybe one or two jars.

      Delete

Hi...we'd love to hear from you.
Comments are moderated before appearing...Thanks.