Bread-and-Butter Pickles

The following is the recipe for the bread-and-butter type crisp pickle slices in the 1972 Better Homes and Gardens New Cook Book.  They win blue ribbons each year at the county fair.  I make these with fresh garden cucumbers every summer and give them away as gifts at Christmas.

Ingredients:

  • 4 quarts sliced, unpared, medium cucumbers (I can usually get 4 quarts from 4-5 cucumbers, but mine are usually larger than medium.) – You can use more than 4 quarts. This seems to be the minimum.  I cut mine at the 1/8 inch setting on my mandolin slicer.
  • 6 medium white onions, sliced (6 cups) – I often use 2 large onions, and use Vidalia onions when they are less expensive.
  • 2 green peppers, sliced (1 2/3 cups) – I will use up to 3, if I have a large amount of cucumbers.
  • 3 cloves garlic – Can replace with dried, minced garlic.
  • 1/3 cup granulated pickling salt – Can use regular salt, if you are out of pickling salt.
  • 5 cups sugar
  • 3 cups apple cider vinegar
  • 1 1/2 teaspoons turmeric
  • 1 1/2 teaspoons celery seed
  • 2 tablespoons mustard seed

Instructions:

  1. Combine cucumber, onion, green pepper, and whole garlic cloves.
  2. Add salt.
  3. Cover with cracked ice and mix thoroughly.
  4. Let stand 3 hours and drain well.
  5. If garlic cloves were used, remove garlic.
  6. Combine remaining ingredients, and pour over cucumber mixture.
  7. Bring to a boil.
  8. Fill hot jars to 1/2 inch from top; adjust lids.
  9. Process in boiling water bath for 5 minutes. (Start timing when water returns to boiling.)
* The recipe states that it makes 8 pints, but this will really depend on the actual amount of cucumbers you are able to process at one time.
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2 thoughts on “Bread-and-Butter Pickles”

  1. Friend! I know that there a plenty of people who love these pickles, and I love them enough to make them for them. I’m a full blown garlic dill girl. However, I do think that I know what my Christmas basket will probably have in them!

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