Bread and Butter Pickle Recipe
With pickles almost growing out of our ears here at my household, I decided to whip up some amazing bread and butter pickles.
I had been craving them ever since seeing them at the farmers market, but there was no way I was paying 15 bucks for a jar! That was then and still is daylight robbery!
I know we should be all supporting the local farmers but 15 bucks for a jar of pickles … no thanks. I will support them in other ways!
The recipe I am sharing with you all today is adapted from food.com to make it more my style. The original recipe was a little to sweet for me.
Look how amazing my homegrown pickles are. I have never had them look this good. Usually the bugs get to them before I can. It’s going to be a great pickle year for us, that I can be sure of.
Bread and Butter Pickle Recipe
Ingredients:
15 cups sliced pickling cucumbers
3 onions, thinly sliced
1⁄4 cup coarse salt
4 cups crushed ice
2 1⁄2 cups cider vinegar
2 cups sugar
3⁄4 teaspoon turmeric
1⁄2 teaspoon celery seed
1 tablespoon mustard seeds
Directions:
- Combine cucumbers, onions, salt and crushed ice in a large bowl.
- Mix very well.
- Put a weight on and allow to stand 3 hours.
- Rinse and drain thoroughly.
- Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
- Add drained cucumbers.
- Place the pot on medium low heat.
- Bring almost to a boil, but DO NOT ALLOW TO BOIL. (very important)
- Remove from heat.
- Seal in sterilized jars, 10 minutes in a hot water bath.
- Put on a cookie sheet, right side up, at 225°F for 15 minutes.
- Turn off oven and leave them in there until you need them.
More interesting articles you may be interested in reading:
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