bread and butter pickles – it’s pickling season

My hands smell like onions and vinegar. Not pleasant, I suppose, but to me it smells like home. It’s pickling season in the Hooton household. I’ve been peeling, slicing, chopping, soaking, draining, cooking and bottling vegetables all week. I love it…

Local vegetables are ready to be ‘put up’ and I’m on it!

Bread and Butter Pickles

makes 5 – 500 ml jars

4 quarts small pickling cucumbers

12 small yellow onions

1/2 cup pickling salt

5 cups sugar

5 cups vinegar

3 tablespoons mustard seed

2 teaspoons celery seed

1 1/2 teaspoons turmeric

Clean cucumbers then slice unpeeled 1/8 inch thick

Peel and slice onions

Put vegetables in ice-cold water mixed with 1/2 cup pickling salt for 3 hours.

Drain

Place vinegar, sugar and spices in a large heavy bottomed pot.

Add drained vegetables and heat to the boil.

Pack in sterilized jars. Store in a cool dark cupboard.

Thanks for reading