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
Hi Michelle!
I have been enjoying your blog! Inspired by your great photos, I tried your bread and butter pickle recipe today. Thanks!
Barb
My pleasure! Let me know how you like the pickles.
Morning Michelle, I was wondering why some people prefer to put pickles in jars first then add brine.. I would think the pickles would have less flavor. Thanks
hmmm…when they do that the pickles have to sit for several months so that the flavours enhance. Just a different technique.
Hope that helps!
Makes sense.
Thanks. Have a lovely long weekend.
Hi Michelle! I’ve been trying to learn how to do this for a long time, thank you for the recipe, hope to try it soon!
Flor
My pleasure! Have fun…