I got a gift of someone’s extra pickling cucumbers so I created something yummy; I made pickles last 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. 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. (Addition in 2016: these pickles are rocking good; been enjoying them all year since I made them last summer; pickle perfection!)
If you get a few pickling cukes; they are kinda cute; all bumpy and gray green, try this recipe and impress your family. 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
Rinse off your cukes, peel the onions, slice cucumbers and onions, 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. Back in sterilized pint jars, 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. Make sure the water is an inch above the top of the pots. Let cool, store a few weeks before opening.
Makes 4 pints.
Originally posted in September 2015. Minor revisions to text made. Recipe remains the same.