Bread and Butter Pickles

We have an abundance of cucumbers growing in our garden right now, so I made some bread and butter pickles yesterday. I  followed the same recipe that I used last year because everyone that tasted them, loved them.

Now I have to admit that I’m no expert on canning because I’ve only been doing it for three years. But I’m feeling more comfortable at doing it and recommending recipes for you. For this recipe, I used a water bath to process the pickles because I like to have them on hand all year long. But if you don’t want to can or don’t have the equipment, there are plenty of recipes online for some that you don’t have to process. The only negative is that they will only last in your refrigerator for a few weeks.

But bread and butter pickles are worth making, either way you decide to make them. Homemade ones tastes soooo much better than the ones you buy in the store. They have the perfect balance between sweet and tangy.

So I was wondering why they are called bread and butter pickles. Supposedly they got their name because during the Great Depression, they were a cheap staple in households. So people used them in sandwiches of bread and butter because that’s all they could afford. I’ve never eaten them that way, but I’ll just have to give it a try.

To make these pickles, you will need about 10 cups of  sliced and trimmed pickling cucumbers. Make the slices about 1/4 inch thick. Also, thinly slice 4 medium sized onions. I used Vidalia onions.

You will need 1/2 cup canning or pickling salt. Do not use regular salt because it has additives that make your pickle solution cloudy.

Sprinkle the salt onto your cucumbers and onions.

Add enough cool water to cover them and let them stand at room temperature for 2 hours.

Place them in a colander, rinse with cool running water, and drain thoroughly. Pull out all your canning gear and prepare your jars because you are ready to make your pickles!

First, place 3 cups of white vinegar in a large stainless steel pot. I’ve read to check the label of your vinegar to make sure the acidity level is 5%. Most of the labels I’ve checked lately say 5%.

Add 2 cups granulated sugar, 2 tablespoons mustard seeds, 1 teaspoon each of celery seeds and turmeric and heat to a boil. Stir to dissolve the sugar.

Stir in your vegetables and return to a boil.

Ladle the vegetables into hot, sterilized jars. I usually fill mine about half full, then I use a thin spatula to push the vegetables down further into the jar.

This is called packing the jar. If you don’t do this, you will have pickles swimming in liquid! Believe me, I learned from experience!

Finish filling the jar and then pour more of the pickling liquid over the vegetables, remove any air bubbles with the spatula, leave 1/2 inch headspace, and wipe the rim. Center a warm lid on the jar and screw on a band.

Process the jars for 10 minutes. Remove the lid and wait 5 minutes before removing the jars.

Place the jars on a thick towel and let them cool overnight.

You are going to be a hit at any barbeque that you attend this summer if you bring these pickles! Click HERE if you’d like a printable version of this recipe.

I thought I’d show your our cucumber plants. We plant them along the fence and train them to grow up the fence.

And this isn’t all of them. They are planted along another side, too.

Do you think I have more pickle making in my future?

I’m joining:

Metamorphosis Monday@Between Naps on the Porch

Cowgirl Up@Cedar Hill Ranch

Cozy Home Party@Cozy Home Scenes

Uncommonly Yours@Uncommon Designs