Bread and Butter Pickles Recipe

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

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.

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 1x2x3x

• 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