Bread and Butter Pickles
Bread and butter pickles are a type of sweet and tangy pickle that is made by pickling thin slices of cucumber in a mixture of vinegar, sugar, and spices. They are often referred to as “sweet pickles” because of their sweet and slightly spicy flavor.
Bread and butter pickles are a refreshing and tasty addition to many dishes because they add a burst of flavor and crunch. They are a common condiment for sandwiches, burgers, and hot dogs, and are also delicious served alongside grilled or roasted meats. Some people also enjoy eating bread and butter pickles on their own as a snack.
Bread and butter pickles are a good choice for serving at barbecues, picnics, and other casual gatherings because they are easy to transport and can be served as a topping or a side dish. They are also a popular choice for serving at parties and other events because they add flavor and interest to a variety of dishes. Overall, bread and butter pickles are a tasty and refreshing choice for adding flavor and crunch to many different types of dishes.
Recipe By: N. Jay Sorensen, RD
Preparation Time: 3:20
Categories: Sauces, Stocks & Accompaniments
4 pounds pickling cucumbers — 4 to 6 inches
1 ½ pounds onions — thinly sliced
1/3 cup canning salt
ice cubes or crushed ice
3 cups cider vinegar
3 cups sugar
2 tablespoons mustard seeds
1 ½ teaspoons celery seeds
1 teaspoon ground turmeric
Cut ends from cucumbers and cut into 1/4 inch thick slices. Place in a large deep stainless steel bowl. Mix in onions and salt. Top with 2- to 3-inch layer of ice cubes or crushed ice. Let stand for 3 hours, replenishing ice as needed. In a heavy-bottomed 8 quart stainless steel sauce pan, mix vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to the boil. Next, drain and rinse cucumber mixture and rinse. Add mixture to vinegar solution and return to a boil. Pack hot into prepared, wide mouth pint jars, leaving 1/2 inch headspace. Gently run a nonmetallic spatula between pickles and jar slides to release air bubbles. Wipe rims and threads clean; top with hot lids and firmly screw on bands. Process in boiling water canner for 10 minutes. Makes about 7 pints.