bread and butter pickle recipe





This is the second bread and butter pickle recipe that I’ve shared with you. Last year’s was a purebred Maritime country kitchen pickle. This year, I’ve jazzed it up by changing the spices and adding red chili flakes. Of all the “pickle” hostess gifts I give throughout the winter, my bread and butter pickles are the most popular. I loved this rendition’s flavour but the juries out. I’ll let you know how my friends like them, next summer…

Being so high up on a hill makes you feel like your in the eye of the hurricane during a storm. The upside, however, is the spectacular rainbows that extend from pasture to pasture.

This is the first time I’ve ever seen a rainbow touch the earth. Ralph said, “we don’t have to go looking for the pot of gold. We’re living on it.” He loves our farm. I love him…

Spicy Bread and Butter Pickles

Makes 5 pints

2 1/2 lbs pickling cucumbers, ¼ “ slices
1 pound yellow onions, thinly sliced
1/4 cup pickling salt
1 1/4 cup white vinegar
1 cup apple cider vinegar
2 1/4 cups sugar
1 tablespoon pickling spice
1 teaspoon crushed red pepper flakes
3/4 teaspoon celery seeds
1/2 teaspoon turmeric

Rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs.
Slice off ends and discard.
Slice the cucumbers in 1/4-inch thick slices, place in a large bowl.
Add the sliced onions and pickling salt. Stir well.
Cover with a clean tea towel then add a couple of inches of ice.
Place in refrigerator and chill for 4 hours.
Discard ice. Rinse the cucumber and onion slices thoroughly, drain for twenty minutes

Follow manufacturer’s instructions to sterilize your jars and lids.

In a deep pot, combine the vinegars, sugar, and all of the spices – bring to a boil.
Stir to dissolve the sugar then add the sliced cucumbers and onions – bring back to a boil.
As soon as the sugar vinegar solution begins to boil, start packing your sterilized jars.
Pack to a one inch from the rim with the pickles.
Pour the hot vinegar over the pickles to a ½ inch from the rim.
Place a sterilized lid on the jar.

THE LOVE: Make sure the rims of your jars are clean to ensure the bottles seal properly. Let your pickles cool to room temperature. As they do, you should hear a popping sound as the lids seal. If a lid doesn’t properly seal, store the jar in the fridge.

printable recipe

Thanks for reading.

  • Kaitie

    wow!!!! That is so cool!! Pics are beautiful mom!! xoxox

  • Reblogged this on Living and Lovin.

  • Linda Stilson

    So the jars don’t have to be processed in boiling water after you fill them??

    • I’ve never used a water bath for any of my pickling. That said, if you would feel more comfortable then by all means use that method. I sterilize the jars and lids in the oven at 225*F for 10 minutes, fill my bottles and have never had a problem. It’s personal preference.

  • Geesh. You weren’t joking about that rainbow!