When I had my garden… the one thing that I knew I would get every year was the cucumbers! I swore and swore when they would take over the entire garden, but now that I don’t have them, I really miss them!
The one thing I miss the most is the homemade bread and butter pickles I made every year!
* What do you use these pickles for?? Paul and I LOVE, just LOVE them on sandwiches! Grilled cheese, sliders, pastrami, you name it, a sandwich is soooooo much better with these pickles on it!
Above are the ingredients that you will need. If you don’t have something, Walmart should have ALL of it. They have a canning section that is well stocked in the spring and summer time.
This recipe asks you to boil the cucumbers and onions in with the spices. I have always packed the jars first and poured the boiling water on top, and so that is the way I do it.
I use a mandolin to slice my onions and cucumbers. Then as I am bawling my eyes out from the onions I ask the kids to come stuff the jars as I try and stop the waterworks! 🙂
Using a funnel, with the kids out of the kitchen, I pour the hot liquid over the cucumbers and onions. It smells awesome at this point!
They look beautiful and amazing stored on your shelf, they are also nice gifts as well. As you can see, I could have stuffed some of the jars a lot more full then I thought was possible.
I always make a batch following the recipe, then as I taste them I will adjust and make them spicier or add more garlic to taste.
Homemade Bread & Butter Pickles
6 pounds pickling cucumbers (4- to 5-inch) 4 1/2 cups sugar 8 cups thinly sliced onions (about 3 pounds) 2 tablespoons mustard seed 1/2 cup canning or pickling salt 1 1/2 tablespoons celery seed Crushed or cubed ice 1 tablespoon ground turmeric 4 cups vinegar (4-6%)
Wash cucumbers. Slice about 1/8 inch thick. Place cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed. (For firmer pickles see variation with pickling lime.)
In a large pan heat remaining ingredients to boiling. Boil 10 minutes. Add cucumbers and onions and slowly reheat to boiling. Fill jars with hot cucumber slices and cooking syrup, leaving 1/2 inch headspace. Wipe jar rims. Adjust lids and process in boiling water canner for time specified in Table 1 or use low-temperature pasteurization described on page 3. After processing and cooling, pickles should be stored 4 to 5 weeks to develop ideal flavor.
Variation for firmer pickles: Wash cucumbers. Cut 1 16-inch off blossom end and discard. Cut into 3 16-inch slices. Mix 1 cup pickling lime and 1/2 cup pickling or canning salt with 1 gallon water in a 2- to 3-gallon crock or enameled container. CAUTION: Avoid inhaling lime dust while mixing the lime-water solution. Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally. Using a slotted spoon, remove cucumbers from lime solution, place in a colander or strainer, and rinse well. Put cucumbers in a large clean container and soak in fresh, cold water for 1 hour. Repeat rinsing and soaking steps two more times, using fresh, cold water each time. Handle carefully, as slices will be brittle. Drain well and proceed as above.