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Canning ~ Recipe

Bread and Butter Pickles Recipe

by
Patty
-
August 8, 2011

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?

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bread and butter pickles recipe

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 cucumber, shallots and salt

  • Mix the cucumbers, shallots and salt in a large non reactive bowl

cover with water

  • 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

add spices, vinegar and sugar

  • 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.

put bread and butter pickles in jars

  • 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.

bread and butter pickles

  • 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.

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Bread and Butter Pickles!

bread and butter pickles
Print Recipe
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delicious sweet/sour sandwich pickles

  • Author: Patty@bookscookslooks.com
  • 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

Ingredients

Scale
  • 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

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About

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Recently moved from the rural life of Montana to the small city of Brattleboro, Vermont, Patty Woodland is navigating the urban life of sidewalks and neighbors once again. She will share life in her small city, the books she reads, and as always, the delicious food she cooks and bakes.

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