Bread and Butter Pickles
This is an old time recipe. I believe it came from one of the girls that I worked with at the telephone company. This cut down to 1/4th because I only make small batches since there are only 2 of us now.
You can actually use any kind of cucumber but I like to use the English ones because the are easy to find any time of the year. This time I used red onions because it was what I had on hand.
Sometimes I play around with the spices by adding a tsp. of commercial pickling spice to make the mix look interesting in the jars. As long as you have the basics you are actually good to go.
- 3 large or 6 small english cucumbers
- 2 white onions
- 2 Tbsp sea salt
- 1 ¼ cup white vinegar
- 1 ¼ cup sugar
- 1 ½ Tbsp Yellow Mustard seed
- 1/8 tsp. turmeric
- 1/16 tsp. clove
- I use a mandolin and a kevlar glove to slice my cucumbers uniformly. (Image 1)
- Slice cucumbers 3/16 “ thin. Slice onion in thin rings or half rings. (Image2 )
- Combine all in a large non-reactive bowl (I use stainless steel). Add salt and let stand for 3 hours then drain off liquid. (Image 4) (Image 5)
- Combine vinegar, sugar, mustard seed, turmeric and clove in large kettle. Bring to boil and add cucumbers. Heat thoroughly but do not boil. (Image 6)
- Pack in sterilized pint jars while hot to seal.
- YIELD: 3 pint jars.
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