Shifting away from my usual “take on writing and life” blog I wanted to share a great recipe and step by step instructions for Bread and Butter Pickles. A couple of years ago I was at a country festival and saw a woman selling jars of homemade Bread and Butter pickles at $8 a jar. I asked her how hard they were to make and she assured me they’re quite easy. I’ve tried a few times and she was right. I got a new recipe this week from the Blue Book Guide to Preserving. This is Edition 32. I’m also adding in tips I’ve learned along the way and made some minor modifications. This blog entry is more hands on for newbies than conventional cookbooks.

First, buy 4 lbs pickling cucumbers. These are the stubby ugly cukes not the shiny salad ones. Choose ones with bumps. They’ll make for a better crunch. Buy a bag of onions as well.

Clean and cut the end off the cukes then slice them into 1/4 inch pieces. I use a mandolin to make ridges but it’s not necessary. Next, cut 8 small (I used 5 medium) onions into thin slices. Combine the onions and cuke slices with 1/3 cup pickling salt. I used Kosher salt. I’m not sure what the difference is but mine works fine and you can buy it anywhere. Set them in a bowl and cover with ice then with a towel. Weigh it down with something heavy. I use my flour canister. Leave for 90 minutes.

Meanwhile, fill your canning pot (huge pan made for canning) with enough water to cover the jars and place a lid on top.  

At the 90 minute mark (time for the salt to draw liquid from cucumber mix), turn the stove on high and let the water in the canner start to boil. It takes a long time.

Thoroughly rinse all the salt off the onion, cucumber mixture. Drain and rinse and drain again. This is very IMPORTANT. My batch a few months ago was ruined because there was too much salt left on the veggies.

Clean your jars with hot sudsy water  (even if they’re new) and set aside. Place your caps in a pan of water to boil  and then simmer them. These need to stay bacteria-free so leave them in the hot water till the last second. Place your bands next to the jars. Get out your ladle and large mouth funnel and set those aside for later. If you can’t find a special funnel, cut the bottom off a paper cup. It’s messy but it works fine.

Next, in a large saucepan add all the below ingredients together. Once added, bring them to a boil stirring occasionally.

2 cups sugar, 2 tbls mustard seed, 2 tsps tumeric, 2 tsps celery seed, 1 tsp ground ginger, 1 tsp peppercorns, 3 cups white vinegar. (I’ve used apple vinegar as well)

Once boiled, fold in the onion/cuke mixture. You’ll notice as the water returns to a boil, the cucumbers will turn from dark green to faded pickle green.

When you’re at a good boil again, shut off the stove and start ladling the mixture into jars. I used quart jars but the next size down would be fine. Leave 1/4 inch headspace and add liquid with the solids. Adjust two-piece caps. Don’t overtighten. Add the jars to the now-boiling water canner. Wait for the water to boil again (shouldn’t take more than a minute or two) then process (meaning, sit and wait) for 10 minutes. The jar lids will pop noisily. This is normal.

After 10 minutes (don’t cook too long) remove from heat. With tongs, take the jars out and set on a towel on the counter. Don’t touch them for 24 hours. The book says it takes 4-6 weeks for the flavor to fully develop but I always open one as soon as the 24 hours is up to try them.

I hope you enjoy your canning experience. Let me know how it works for you.

-Tracy

Tracy L. Carbone ,  is the author of The Man of Mystery Hill, published by Echelon Press. Buy Now as an eBook on Kindle . The print version will be released August 15th, 2010, and can be pre-ordered now.

Follow Tracy on TWITTER for continual updates.

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Comments
  1. Nick Cato says:

    MAN that looks good!

    • tracycarbone says:

      Despite the late hour, I just had a pile of them on a wheat sandwich thin. Really good. Nick, I’m going to make a batch of smaller jars and I’ll bring you one at NECon.

  2. Jaleta Clegg says:

    I’ve been making pickles for years. I love the bread and butter ones.

    With the salt, as long as you use an uniodized salt, you’ll be fine. Iodine turns the pickles and ugly dark color. Pickling salt and kosher salt are both uniodized.

    You can try substituting in some sliced bell peppers for some of the onions and cukes. They add a nice subtle flavor to the pickles as well as a slightly different crunch.

    • tracycarbone says:

      Thanks for the info about the salt. I wondered what the distinction was I thought it was the size of the granule. I like the pepper idea. I’ll try that in the next batch.

      • Jaleta Clegg says:

        I should post my recipe. It’s a favorite at my house. If you grow your own cucumbers, you can get better results. Most cukes are coated with wax for commercial sales. Cucumbers are pretty easy to grow. You can also try looking at a farmer’s market. Just make sure you scrub them really good. If they have the little spines on them, your pickles will go mushy.

        Do you have a recipe for mustard pickles? I’ve been looking for one for years with no luck.

  3. tracycarbone says:

    Thanks for the new tips. I do scrub them before slicing but didn’t think about the wax. Good point. I don’t have a yard so can’t grow them but do usually seek out farmers’ markets.

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