Wednesday, August 7, 2013

Awesome Bread & Butter Pickles

The most common pickle made in my family is the bread and butter pickle. Through the extended family there have been a few adjustments (addition of red pepper, as an example) but for the most part, it's a tried and true recipe that we all make.  I didn't have the recipe for the longest time and finally got my hands on it. If you like a tangy bread and butter style pickle, this is it.
Pickles immediately after I added the pickling solution
Recipe & instructions after the cut!

3 quarts of pickling cucumbers
3 cups thinly sliced white garden onions
1/2 cup pickling salt
4 cups of white sugar
4 cups of white vinegar (minimum 5% acidity)
2 tsp turmeric
1 tbsp pickling spice (mixed spice that you can buy at most stores & markets)

Slice the cucumbers and onions thin.  Combine them with the salt, cover and let stand for minimum 12 hours in the fridge. I like using a stainless steel bowl, it gets super cold. Letting them stand will draw out the water in the vegetables.

Drain the mixture, and rinse them well with cold water.

Combine all of the ingredients into a pot, bring to a boil over medium heat.  Stir the mixture- everything should dissolve well.  Pack the vegetables into sterilized jars, then pour the hot mixture over them.
These jars went in the fridge once the pickling solution was added.

Jars after being filled up initially; I then topped up the liquid to leave 1/2" head space.
Follow safe canning procedures to process the jars or put the jars into the fridge.  They are great tasting after 72 hours of sitting. Enjoy!

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