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.