Bread and Butter Pickles

I grew up in the small town of Cumming, Georgia. Back when it was actually rural and still considered the country. Lord willing, there was a big garden every summer. You not only enjoyed the bounty all summer, but you put up for the winter. Mama spent her summers canning and freezing vegetables, making vegetable soup and jellies.

We also had gardens early in marriage. However, we made several moves and ended up in subdivisions where a garden was not possible. So this year, Greg planted a garden. We have lived here a while now, but he finally had the time.  I would not say it’s vast in size, but it’s producing like crazy!

Pickles seem to be my thing this year. I have made Greg’s grandmother’s lime pickles and some bread and butter pickles also.

I felt the b&b pickles needed more flavor. I also liked the crunch of Greg’s grandmother’s pickles. So, after a few tries and changes, my b&b pickles have evolved into something I am very proud to share.

If you, too, have a ton of cucumbers and need an excellent pickle recipe, give this a shot. I think they are delicious and I’m anxious to see what you think.

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Bread and Butter Pickles

Author Amye Melton

Equipment

• Water Bath Canner

Ingredients

• 10 pounds small pickling cucumbers (approximate weight)
• 2 cups pickling lime
• 2 cups water
• 3 tablespoons kosher sea salt
• 1 bag ice (regular size bag is fine)
• 3-4 medium yellow onions peeled and sliced
• 8 cups white vinegar (5% acidity)
• 8 cups sugar
• 4 tablespoons mustard seed
• 2 1/2 teaspoons turmeric
• 2 1/2 teaspoons celery seed
• 2 1/2 teaspoons whole cloves
• 2 1/2 tablespoons kosher sea salt

Instructions

• Day 1: Wash and slice the cucumbers 1/8 to 1/4-inch thick, discarding the ends. In a large, clean, food-safe 5-gallon bucket mix the pickling lime with water. Whisk until the lime is dissolved. Add the cucumbers. Allow to stand at room temperature for 12 hours, stirring every 4 hours.
• Wash jars, lids, and rings on a very hot setting, in the dishwasher.
• Day 2: Drain the cucumbers and rinse the cucumbers and the bucket well, making sure there is no lime left on the cucumbers or in the bucket.
• Peel and slice the onions, set aside.
• Layer 1/3 of the cucumbers and onions in the bucket, sprinkle with 1 tablespoon kosher sea salt and top with 1/3 bag of ice. Repeat until you have used all of the cucumbers and onions. Cover and allow to stand at room temperature for 3-4 hours.
• After 3-4 hours, working over the sink, remove the ice and place the cucumber and onions in a colandar to drain. Be sure to discard all of the ice.
• In a large non-reactive pot combine the vinegar, sugar, mustard seed, turmeric, celery seed, whole cloves, and kosher sea salt. Stir and heat to dissolve the sugar. Bring the mixture to a boil. Add the cucumber and onions and stir. Bring back to a boil and boil for 30 miinutes, stirring occasionally.
• I err on the side of caution and go one step further to sterilize my jars. Wet the clean jars and microwave them for 1 minute on high. Add the new jar lids and rings to a pot of water and bring them up to a simmer.
• To begin canning your pickles, remove jars from the microwave. Using a jar funnel, fill each jar with pickles, gently pressing to pack the pickles in the jars. Fill the jars and add brine to within 1/2-inch of the top of the jar. With a clean, wet cloth, wipe off the jar rim. Please a hot, sterilized lid on top and secure with a ring. Continue to fill each jar.
• Using a jar lifter add the jars to a hot water bath. Bring to a boil and process pint jars for 15 minutes. Remove hot jars, using a jar lifter, to a dish towel covered counter. Allow to cool off at room temperature. You should hear the lids start to seal. Check the lids after they have cooled to make sure they all sealed. At this point, if the lid did not seal, remove the lid and begin again with a new lid.