It was during the process of seeing who I could give these to that I found out not a lot of people enjoy bread and butter pickles. That being said, I am fortunate enough to have a sister in law that would gladly take the extra jars. My sister in law said that they were very crunchy and had good flavor. She also told me that my brother enjoyed the onions and he hates onions. We all highly recommend and would make again.
I did not have the confidence or patience to deal with canning so these are fridge pickles. You are more than welcome to do your own canning to make these shelf stable but I have no directions for that. If you try it please comment and let us all know how it went.
Bread & Butter Pickles
Ingredients– Full Batch
(I halved the recipe)
25 Pickling cucumbers
12 Medium Onions
1/2 cup salt, Pickling or Kosher
3c. sugar
4 cups vinegar
2 Tbsp. mustard seed
1 Tbsp. Celery seed
1 Tbsp. Turmeric
Instructions
Wash cucumbers thoroughly and cut into medium thin rings, about 1/4 inch slices. DO NOT PEEL THE CUCUMBERS. Peel and slice the onions then combine them with the cucumbers in a large bowl. Sprinkle the salt over the onions and cucumbers. Toss together lightly and let sit for 2 hours. When ready, rinse and drain the onion/cucumber mix thoroughly. To a very large pot add the sugar, vinegar, mustard seed, celery seed and turmeric then add in the onions and cucumbers. Don’t worry if it doesn’t look like enough liquid. Heat the mixture until in comes to a rolling boil then immediately turn off the heat. Pack into sterile jars then pour in the extra liquid so it covers the vegetables. Put the lids on and let come to room temperature before storing in the fridge. Chill at least overnight before enjoying. Fridge pickles should last about 2-3 months.
Kate and Kathryn 