It has been years since I have done any canning but the other day at farmer’s market I spotted some pickling cucumbers and decided to make some Bread and Butter Pickles. Growing up we had a huge garden and we spent the end of summer canning and freezing the harvest. I fondly remember my grandmother’s pickles, and today I spent my Sunday afternoon making my own and thinking of the hours spent cutting and slicing all the tomatoes, cucumbers, peppers, beans and corn with my grandmother.
I know you are thinking those pickles look really good.
No matter what brand of pickles I buy in the store, nothing matches the taste of these freshly canned pickles. This recipe is so simple and with few ingredients; it makes two jars so you won’t be overwhelmed making these. I found the two jars went pretty fast so next time I am doubling the recipe.
I am using a smaller cucumber specially for pickling. The major difference between the pickling cucumber and the standard cucumber is these are smaller, they have less seeds, less moisture and the skin is not as tough. I can only find the pickling cucumbers at farmer’s markets, however, you can use the regular slicing cucumbers found in grocery stores, just try to buy small ones.
After you give your cucumbers a good washing slice them up in a 1/4″ slices. I love the color of the cut cucumbers.
Now you need to sprinkle on the salt and put your bowl in the fridge for an hour.
After 1 hour, rinse the cucumbers in a colander to remove the salt then put back into your bowl.
Add in the sliced onions
Make the brine (actually you can make this while the cucumbers are in the salt. I love the mustard seeds floating around.
The brine is made of white and brown sugar, white and apple cider vinegar, mustard seeds, celery seeds and tumeric. Make sure the brine is still hot when you pour it over the cucumbers.,
When the brine is ready pour it over the cucumbers and onions.
Stir to incorporate the brining liquid.
Let the pickles and onions sit an hour then spoon into two sterilized jars and seal tightly.
Don’t these look good? I like how they retain most of the green color, they look fresh and crispy.
- 1½ - 2 pounds pickling cucumber (I used 8 cucumbers)
- 1½ tbls. kosher salt
- 1 onion sliced (use to your taste)
- Making the brine
- 1 cups of white sugar
- ½ cup packed brown sugar
- 1 cup white vinegar
- ½ cup apple cider vinegar
- 2 tbls. mustard seeds
- ¾ tsp. celery seeds
- ¼ tsp. tumeric
- Wash and sterilize canning jars, or use a container with a tight fitting lid.
- Wash the cucumbers
- Slice the cucumbers into ¼" slices
- Put the cucumbers in a bowl and add the salt
- Stir to combine and put into the refrigerator for on hour
- After an hour transfer the cucumbers to a colander and rinse to remove the salt
- Put the cucumbers back into your bowl and add the onions
- Make the brine by adding all the brine ingredients to a saucepan
- Stir and bring to a simmer, cook until the sugars are dissolved.
- Pour the hot brine over the cucumbers and onions and let sit in the bowl for an hour
- Put the pickles in your container and refrigerate. These will stay for 3 weeks.
These Bread and Butter Pickles make a nice addition to a cheese and bread plate, add some dry salami and some veggies for a appetizer or even for a light meal.