Bread and Butter Pickles
(from cokerlj’s recipe box)
I will make NOTES throughout the recipe.
Source: Pamela Haisler Motl
Categories: Canning & Pickling
Ingredients
- Solution:
- 1 quart apple cider vinegar
- 3 cups sugar
- 1 tablespoon pickling spice
- 1 tablespoon mustard seed
- 1 tablespoon celery seed (I used 1 teaspoon celery seed)
- 1 teaspoon turmeric
- 1 Arobol pepper seeded and cut into very fine pieces (optional)
- -
- Medium cucumbers
- Onion
- Kosher or canning salt
Directions
-
Wash and soak cucumbers in ICE water for one hour.
-
Slice cucumbers and onions (ratio of onions/cucumbers is up to you). Place in bowl and sprinkle liberally with salt, mix. Place into fridge for 1 hour.
-
After 1 hour drain and rinse WELL. Drain again.
-
While cucumber/onion mix is in fridge, make solution.
-
Place all solution ingredients into large pot and bring to a boil. Turn off heat and cover. When you are ready to add cucumber/onions return solution to a boil. Dump in cucumbers/onions and return to a simmer.
-
NOTE: I allowed all the spices to free float in the solution and just scooped them up mixed in with cucumbers into jars. I think in the future I will put pickling spice and pepper into a spice bag (tie into a coffee filter). I didn’t like the look of the pickling spice floating around in the jars and am pretty sure the flavors will intensify as pickles age. )
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Place pickles and onions into jars, top off with solution. Wipe rims, put lids and rings on.
-
Put into hot water canner counting 10 minutes from time you put into canner. Allow to age for 2 weeks, then chill and eat.