I am watering someone’s plants while they take an extended vacation. Since their pickling cucumbers are going to waste I decided to try something new; I made pickles this week. Old fashioned bread and butter pickles which are tangy and sweet slices of yummy pickly goodness. I think the name may come from the Depression era; from poor folk eating them often like you might enjoy bread and butter for a cheap meal.
This recipe comes out of an old Rodale cookbook, Stocking Up. I did swap honey for sugar; not enough honey around here this week and I will have to try that next summer. Plus I cut the recipe in like a fourth; not enough cukes for a huge batch; otherwise pretty close translation. FYI: they need to have sugar, turmeric, mustard and onions to be called bread and butter pickles.
They have to sit a few weeks so I am trying to be patient. Want pickles now. Oh well, I guess store pickles will have to do at present.
If you get a few pickling cukes; they are kinda cute; all bumpy and gray green, try this recipe and impress your family. Pickle making seemed so mysterious but it is really not hard at all and I enjoyed the process. They are fun to make and gluten free, of course!
Bread and Butter Pickles
6 decent sized pickling cucumbers
2 medium sized onions
2 tsp. sea salt.
2 ¼ cups white vinegar
1 1/3 cup sugar
¾ tsp. celery seed
¾ tsp. ground ginger
¼ tsp turmeric
¾ tsp. mustard seed
Directions: Rinse off your cucumbers, peel the onions, slice cucumbers into rounds and onions into medium thick slices, put in colander, sprinkle with salt. Let stand an hour. Drain well. Make a vinegar mix with the rest of the ingredients; put in a pot and bring to a boil. Add the cukes and onions, bring back to boil. Pack in sterilized pint jars using a ladle; leaving ¼ inch head space. Put on brand new lids and rings (which can be used) – tighten, process ten minutes in a boiling water bath. Let cool, store a few weeks before opening. Enjoy! Makes 4 pints.