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Bread and Butter Pickles

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Source Unknown

List of Ingredients

6 c thinly sliced cucumbers
1 lb white onions [or three onions cut into crescent slices]
1/4 c canning or kosher salt, never use table or iodized salt

Pickling Solution:
2 c GF brown sugar
1/2 t turmeric [can be omitted if you prefer]
1/4 t cloves, ground
1 T mustard seed, left whole and not crushed
3/4 to 1 t celery seed
2 c apple cider vinegar




Recipe

Wash, clean, and remove spines from cucumbers. Thinly slice.

Mix ingredients for the pickling solution.

Combine and heat on simmer for 4 to 5 minutes.

Turn up to Medium High heat and boil for 5 minutes.

Add the cucumbers and onions to the pickling solution and bring back to just the boiling point.

Remove from heat.

Pack cucumbers and onions into hot, sterilized pint jars.

Pour solution over cucumbers and onions to within one half inch from the top of the jar.

Seal with rubber jar rings and Mason jar lids [lids with glass inside the top of the lid].

Author's Notes: Choose young cucumbers that are about 6-inches in length. If tiny white onions are available, they are excellent in this recipe as well. On the farm, there will likely be a patch of "winter onions" [Egyptian onions] available at the same time the cucumbers are ready.