Sweet Bread and Butter Pickles are my favorite kind of pickle. These little beauties are so good that I ate an entire jar shortly after they’d all been processed.
This recipe from the Joy of Cooking makes about five 1-pint jars.
Wash 2 1/2 pounds pickling cucumbers, and then slice them either into 1/4″ rounds or into long slices lengthwise (we did the latter). Peel a pound of onions and cut into similar-sized pieces. Mix the cucumbers and onions in a large bowl, along with 3 T pickling or canning salt. Stir them together until the salt dissolves, cover the bowl with a clean wet towel, and then layer 2 inches of ice on top Put it into the fridge for 3 to 4 hours.
Near the end of the 3 to 4 hours, bring a large canning pot of water to boil. Sterilize your jars by putting them upright in the canner, covering them with hot water, and letting them boil vigorously for 10 minutes. Keep them in the hot water until you’re ready to add the cucumbers and onions. Don’t boil the lids, or you can wreck the seal. Follow the manufacturer’s instructions for the lids. (Probably to pour boiling water over them in a bowl.)
Then toss the ice, drain the vegetables, and rinse and drain them twice more.
In a large pot over medium-high heat, combine 2 cups distilled white vinegar, 2 cups sugar, 1 T mustard seeds, 1 tsp crushed red pepper flakes, 3/4 tsp celery seeds, 3/4 tsp turmeric and 1/4 tsp ground cloves. Stir until the sugar dissolves and the mixture boils.
Add the vegetables, stir, and keep stirring until the syrup just starts to boil again.
Now, using a slotted spoon, pack the hot slices into hot pint jars, and then add the hot syrup. Leave 1/2″ headspace. Process the jars in a boiling water bath for 10 minutes.
Once opened, the jars will keep for 2-4 weeks in the fridge. Also, these taste best if they’ve been stored for 6 weeks or so. Keep them in a cool, dry, dark place.
How serious are we about pickles? Our dog Francis’ middle name is Pickle. Francis Pickle and her brother, Henry Walnut are below.
- 2 1/2 pounds pickling cucumbers
- a pound of onions
- 3 T pickling or canning salt
- 2 cups distilled white vinegar
- 2 cups sugar
- 1 T mustard seeds
- 1 tsp crushed red pepper flakes
- 3/4 tsp celery seeds
- 3/4 tsp turmeric
- 1/4 tsp ground cloves
- five 1-pint canning jars & lids
- big canning pot for boiling
- How to Make Dill Pickles (seattlefoodshed.wordpress.com)
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