Bread and Butter Pickles 002

Bread and Butter Pickles

This recipe from the “Ball Blue Book of preserving” for bread and butter pickles is not only easy but they go great on burgers made with our organic grassfed beef!


4 pounds 4-to 6-inch cucumbers, cut into 1/4 – inch slices
2 pounds onions, thinly sliced (about 8 small)
1/3 cup canning salt
2 cups sugar
2 Tablespoons mustard seed
2 Teaspoons turmeric
2 Teaspoons celery seed
1 Teaspoon ginger
1 Teaspoon peppercorns
3 cups vinegar

Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice cubes. Let stand 1 ½ hours. Drain; rinse; drain again. Combine remaining ingredients in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving ¼-inch headspace. Remove air bubbles. Adjust tow-piece caps. Process 10 minutes in a boiling-water canner.

Yield: about 7 pints

One thought on “Bread and Butter Pickles”

  1. i was going to write this recipe up for the sqsuah but then i remembered it was actually a cold cucumber soup my mother used to make almost every friday during the summer when i was a kid.i’ve started making it last year too and it’s perfect in the summer when you’re not exactly hungry but still want something good and quick to eat. serve really cold with some nice nutty bread.very fast and easy:- peel and slice up a bunch of cucumbers (i used about 7-8 medium ones), an onion and you can even stick in a sqsuah.- put everything in a pot and fill with water, just to cover. add salt and pepper and cook until soft (it’s pretty quick).- when the cucumbers are soft, pour out most of the cooking fluid and save for later.-with a stick blender (i think that’s what you call it) puree the cucumbers until smooth.- combine a couple of cups of buttermilk with about a cup of the cooking fluid and pour into the pot.-reheat but don’t boil. add some salt if needed.that’s it. chill. gulp.

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