Bread and Butter Pickles
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Preserves Crisp and tangy homemade bread and butter pickles featuring a sweet spiced brine. Perfect for preserving your summer garden harvest.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 15 mins | 2 hours | 32 Servings |
🔪 Key Equipment
- Large pan
- Pot
- Straining colander
- Canning jars
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 8 Quarts | Cucumbers | Sliced |
| 6 | Peppers | Sliced |
| 6 | Onions | Sliced |
| 1 Cup | Salt | For soaking |
| 2 Quarts | Vinegar | Standard |
| 9 Cups | Sugar | Granulated |
| 3 Tbsp | Turmeric | Ground |
| 1 Tbsp | Mustard Seed | Whole |
| 1 Tbsp | Celery Seed | Whole |
Instructions
Step 1: Soak the Vegetables
- In a large pan, soak the 8 quarts cucumbers, 6 peppers, and 6 onions with 1 cup salt for 2 hours to draw out excess moisture.
Step 2: Prepare the Brine and Combine
- In a separate pot, combine the 2 quarts vinegar, 9 cups sugar, 3 tbsp turmeric, 1 tbsp mustard seed, and 1 tbsp celery seed.
- Bring the vinegar mixture to a rolling boil until the sugar completely dissolves.
- Add the drained and soaked cucumbers, peppers, and onions to the boiling vinegar mixture.
- Cook until the color changes to a vibrant yellow and the vegetables are heated through, then pack into sterile jars.
💡 Make-Ahead & Storage: Store sealed jars in a cool, dark place for at least 2 weeks before opening to allow the flavors to fully develop.
Original Recipe Scan
