Bread and Butter Pickles

Bread and Butter Pickles

My husband and I have a deal when it comes to the kitchen.  We have a completely fish-free kitchen, and I promise not to use vinegar unless it is balsamic.  For some reason balsamic vinegar is not nearly as offensive to him.  Now there are problems with both of those…I love a good pickle, and he LOVES just about anything from the sea.  So, we try and go out to eat once a week so he can get his fill of seafood, and I try only to make pickles when I can open all of the windows and he is going to be out of the house for at least a few hours.  I haven’t tried to make pickles out of balsamic vinegar, but that just doesn’t sound appealing to me at all.

I love a good pickle, and I have been eyeing those pickle recipes from Cooking Light for a long time – waiting for just the right time to completely fill the house with that wonderful smell of vinegar.  Ok, I have to admit, even I don’t exactly love the smell of white vinegar, but if I know what is coming in the end, I am all for it.  For many years I only liked the half-sour, or dill pickles.  Bread and butter pickles were just too sweet for me.  Even today, I would never buy a container of bread and butter pickles to eat, but for some reason this recipe was calling me.  Everything about it appealed to me – the onions, the turmeric, the celery seeds – I just had to try them for myself.

They were every bit as wonderful as I had hoped they were be.  I just love seeing them in my pantry – knowing that I still have another jar to go.  They were the best bread and butter pickles ever…and maybe it was because I made them – or maybe my tastes are changing, and I am expanding my pickle pallet.  Either way, you need to get your hands on some end of the season cucumbers before they are all gone.  Maybe I can even convince my husband to leave the house for a few hours next weekend so I can make another batch…

Ingredients

  • 8 cups water
  • 1/2 cup pickling salt
  • 1 1/2 cup thinly sliced yellow onion
  • 5 pounds pickling cucumbers, cut into 1/4-inch slices
  • 4 1/2 cups white vinegar
  • 3 cups sugar
  • 2 1/2 tablespoons mustard seeds
  • 1 1/2 teaspoons celery seeds
  • 1 1/8 teaspoons turmeric

Preparation

Combine 8 cups water and salt in a large container, stirring with a whisk.  Add onion and cucumber; let stand at room temperature for 3 hours.  Drain; rinse cucumbers under cold water and drain.

Combine vinegar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Add cucumber mixture; return just to a boil.

Using a slotted spoon, divide the hot cucumber mixture among 6 1-pint hot sterilized jars.  Divide hot vinegar mixture among jars, filling to 1/2-inch from top.  Remove air bubbles; wipe jar rims.  Cover with metal lids; screw on bands.

Process in a boiling-water bath for 15 minutes.  Remove jars from water bath.  Cool completely; check for proper seal.  For best flavor allow 2 weeks before eating.  Store in a cool, dark place for up to a year.

For a printer-friendly version of this recipe, please click here:  Bread and Butter Pickles

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3 thoughts on “Bread and Butter Pickles

  1. These look delicious. My mom used to make pickles all the time when we were younger. I remember her snacking on them. I’ve only just recently begun to enjoy pickles, but I’m making up for lost time. They are great on sandwiches!

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