Bread & Butter Pickles
I’m told these are wonderful.
My opinion does not count since I don’t like sweet pickles – not even spicy & sweet ones.
I know that most of the civilized world does like these, which is why I made them. DH loves them. So does most of my extended family and since I have 2000 cucumbers in my house right now it felt like a good idea.
In a normal summer, this would seem like a huge waste of decent cucumbers.
Let’s make some Bread & Butter pickles!
Begin by slicing 2000 cucumbers into nice thick, uniform slices. My youngest daughter sliced these for me while I was milking the cow. I came back to Mount Everest.
Looks like I am going to have to get used to Bread & Butter pickles.
Mount Everest is not a good system for preparing cucumber slices for pickling. I divided this mound of cucs into 3 different pots so I could appropriately season them.
Slice the onions & mix them in with the cucumber slices.
Sprinkle the salt over everything and add 4 cups of ice cubes.
Mix this up well so the salt and ice are evenly distributed. Cover, put a plate (or 3) on top (to weigh them down and let this sit for 3 hours.
Yes. You must let this sit for 3 hours.
This will make your cucumbers and onions crispy and crunchy…. even in February of next year.
To make the brine: combine vinegar, sugar, turmeric and mustard seed. Nope, there is not any water in this brine. It’s all vinegar and sugar. Crazy.
On stovetop heat this over medium-high heat.
Before adding the cucumber slices and onions to this – you must rinse them well.
Rinse them in a colander under cool water until all the salt is washed away.
Drain the cucumbers & pour into the brine.
This is a good time to get your canner on the stove with water and get it simmering.
Heat the cucumbers but do not let them boil (or you will have cooked cucumbers – blech).
Once they are piping hot (not boiling) remove from heat and ladle into hot jars.
Add 1/4 teaspoon of red pepper flakes to each jar.
Wipe rims, adjust 2 piece lids & rings. Process 10 minutes in a boiling hot water bath.
How to Water Bath:
- Add hot jars to simmering water bath.
- Bring back to a boil.
- Begin timing – let process (boil) 10 minutes.
- Remove from bath and set on the counter (or rack) to cool completely.
I must admit, these aren’t bad.
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Have a great weekend!
XO,
CJ
| Servings |
Pints
|
- 15 cups cucumbers (sliced)
- 1/4 cup Salt
- 3 onions sliced
- 4+ cups ice
- 2 1/2 cups apple cider vinegar I use raw
- 2 1/2 cups sugar (organic cane)
- 1/2 tsp turmeric
- 1 tbsp mustard seed
- 1/4 tsp crushed red pepper 1/4 tsp crushed red pepper flakes (per jar)
Ingredients
|
|
Begin by slicing 15 cucumbers into nice thick, uniform slices. Slice the onions & mix them in with the cucumber slices. Sprinkle the salt over everything and add 4 cups of ice cubes.
Mix this up well so the salt and ice are evenly distributed. Cover, put a plate (or 3) on top of the veggies (to weigh them down. Let this sit for 3 hours.
To make the brine: combine vinegar, sugar, turmeric and mustard seed. On stovetop heat this over medium-high heat.
Rinse the cucumbers & onions (getting all the salt off). Drain them and add to the brine.
This is a good time to get your canner on the stove with water and get it simmering.
Heat the cucumbers and onions (in the brine) but do not let them boil. Once they are piping hot (not boiling) remove from heat and ladle into hot jars. Leave 1/4 inch headspace.
Add 1/4 teaspoon of red pepper flakes to each jar.
Wipe rims, adjust 2 piece lids & rings. Process 10 minutes in a boiling hot water bath.
How to Water Bath:
- Add hot jars to simmering water bath.
- Bring back to a boil.
- Begin timing - let process 10 minutes.
- Remove from bath and set on the counter (or rack) to cool completely.
