Some years we get a lot of cucumbers, other years we get just enough for me to enjoy a few dishes of Sunomono and several batches of Tzatziki. Other years there are so many I can hardly keep up and I am canning garlic dill relish and dill pickles like a madwoman and I start looking for other things to do with cucumbers. Someone suggested a bread and butter pickles recipe and I was sure, why not – what do I have to lose at this point?
Any purchase links are affiliate links which means if you buy through one I make a small commission (at no additional charge to you)
Bread and Butter Pickles
5 – 6 pints
- 10 cups of sliced pickling cucumbers
- 8 shallots sliced thin (a mandoline helps to get them sliced evenly)
- 1/2 cup of pickling salt
- 3 cups of white vinegar
- 2 cups of sugar
- 2 TBSP of mustard seeds
- 1 tsp of celery seeds
- 1 tsp of ground tumeric.
- Mix the cucumbers, shallots and salt in a large non reactive bowl
- Cover with cold water and let sit for two hours
- While the cucumbers and shallots are sitting, prepare your water bath canner and pint jars.
- Drain the mixture in a colandar and rinse with cold water
- In a large, not reactive pot bring the vinegar, sugar, mustard seeds, celery seeds and tumeric to a boil. Add the cucumbers and shallots. Return to a boil. Turn off the heat.
- Pack the pickle mixture in pint jars leaving 1/2″ head room. Use a plastic spatula to remove any air pockets. Add more liquid if necessary
- Wipe the rims. Warm the lids, place them on the jars and add the bands twisting to finger tight.
- Process for 10 minutes. If you are above 3,000 follow the directions for canning at higher altitudes.
- Turn the heat off under the canner and let the jars sit in the canner with the lid on for 5 minutes.
- Remove the jars and let them sit overnight before moving.
- Store as you do
How Was the Bread and Butter Pickles Recipe?
I only know because I had about 5 1/2 pints worth so I put some in the refrigerator. Otherwise they would have all gone into jars to be opened later. They are tasty but I must admit that I enjoy dill pickles more. These are a bit on the sweet side – which they are supposed to be – but I just like a more vinegary pickle. I used the ones I had on a tuna sandwich and they went well with the fish. I also think I was happier with the shallots than I would have been with onions as I am not a big onion fan.
Print
Bread and Butter Pickles!
- Prep Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 10 minutes
- Yield: 5 - 6 pints 1x
- Category: Canning
- Method: Water Bath
- Cuisine: American
Description
delicious sweet/sour sandwich pickles
Ingredients
- 10 cups of sliced pickling cucumbers
- 8 shallots sliced thin
- 1/2 cup of pickling salt
- 3 cups of white vinegar
- 2 cups of sugar
- 2 TBSP of mustard seeds
- 1 tsp of celery seeds
- 1 tsp of ground tumeric.
Instructions
- Mix the cucumbers, shallots and salt in a large non reactive bowl
- Cover with cold water and let sit for two hours
- While the cucumbers and shallots are sitting, prepare your water bath canner and pint jars.
- Drain the mixture in a colandar and rinse with cold water
- In a large, not reactive pot bring the vinegar, sugar, mustard seeds, celery seeds and tumeric to a boil. Add the cucumbers and shallots. Return to a boil. Turn off the heat.
- Pack the pickle mixture in pint jars leaving 1/2″ head room. Use a plastic spatula to remove any air pockets. Add more liquid if necessary,
- Wipe the rims. Warm the lids, place them on the jars and add the bands twisting to finger tight.
- Process for 10 minutes. If you are above 3,000 follow the directions for canning at higher altitudes.
- Turn the heat off under the canner and let the jars sit in the canner with the lid on for 5 minutes.
- Remove the jars and let them sit overnight before moving.
- Store as you do
Notes
You can also make these with 4 large onions instead of the shallots
Keywords: canning, pickles, bread and butter pickles
