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.
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First Look, Then Cook 
Dawn, those are some gorgeous pickles! I can hear the “crunch”. Really enjoy your blog.
My family just loves quick Japanese pickles but I have not tried to make bread and butter pickles. You make it sound easy. Delicious
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!