Pickling

The Ultimate Bread and Butter Pickle Recipe

34 comments

The Ultimate 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.

homegrown pickles

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.

Printable Recipe

The Ultimate Bread and Butter Pickle Recipe

The Ultimate 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

Instructions

    1. Combine cucumbers, onions, salt and crushed ice in a large bowl
    2. Mix very well.
    3. Put a weight on and allow to stand 3 hours.
    4. Rinse and drain thoroughly.
    5. Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
    6. Add drained cucumbers.
    7. Place the pot on medium low heat.
    8. Bring almost to a boil, but DO NOT ALLOW TO BOIL. (very important)
    9. Remove from heat.
    10. Seal in sterilized jars, 10 minutes in a hot water bath.
    11. Put on a cookie sheet, right side up, at 225°F for 15 minutes.
    12. Turn off oven and leave them in there until you need them.

    Finished jars waiting to be eaten!

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    34 Comments

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