Lehman’s Life: Bread & Butter Pickle Recipe
‘Tis the season. Yesterday, through a Lehman’s Life email, we got in touch with our inner cucumber. We always promote COOKING. Whether man or woman, cooking in the city is an investment in inner peace and sanity. MGR
– Does anyone have a recepie, for bread and butter pickles? – Teameo
– Coarse pickling salt is recommended because it does not contain additives which will discolor the pickles or alter the pickling process. But if you can’t get it, ordinary uniodized table salt can be used.
1 gallon medium-sized pickling cucumbers, very thinly sliced
8 large onions, very thinly sliced
2 green peppers, seeded and cut in very thin strips
1/2 cup salt
5 cups sugar…
1 1/2 teaspoons ground turmeric
1/2 teaspoon ground cloves
2 tablespoons mustard seed
1 teaspoon celery seed
5 cups cider vinegar
Mix the cucumbers, onions, peppers, and salt and let stand 3 hours. Drain.
Combine the sugar, spices, and vinegar in a large kettle. Heat mixture scalding hot, stirring to dissolve sugar. Add drained vegetables and heat just to boiling. Seal at once in hot, sterilized jars according to manufacturer’s instructions. Makes 24 cups. Karen
– This is a great recipe. Sandy
(The ice cubes help keep the thin cucumber slices from breaking)
6 lbs. cucumbers
1/2 cup canning salt
1 quart 5% acid strength vinegar
4 cups sugar
2 tablespoons mustard seeds
1 tablespoon celery seeds
1 tablespoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon white pepper
3 lbs. sliced onions
slice cucumbers crosswise, no more than 1/8″ thick (the thinner the better), making about 4 quarts. Layer cucumber slices and salt in one gallon crock. cover with ice cubes. Let stand 3 hours in refrigerator or until cucumbers are crisp and cold. Add more ice if needed. Drain well.
Combine vinegar, sugar, mustard & celery seeds, ginger, turmeric and pepper in e quart kettle. Bring mixture to boil; boil 10 minutes. Add cucumber and onion slices, bring back to a rolling boil.
Immediately pack into 8 hot pint jars, filling to within 1/4 inch of jar top. Wipe jar rim; adjust list.
Process in boiling water bath 15 minutes. Start to count processing time when water in canner returns to boiling. Remove jars and complete seals unless closures are self-sealing type.
Makes 8 pints.
– Go to Google and type in bread and butter pickles. hundreds of great recipes. – Charvick
– This is a really good one I make it every year. Jenniffer
Bread & Butter Pickles
4 # 4-6 in cucumbers cut into thin slices
2# thinly sliced onions
1/3 C canning salt
3 C vinegar
2 C sugar
2 Tbl mustard seed
1 tsp turmeric
2 tsp celery seed
1 tsp ginger
1 tsp peppercorns
Combine cucumbers and onion slices in a large bowl. Layer with salt and cover with ice cubes. let stand 1 1/2 hours; drain and rinse. Place remaining ingredients in large non reactive sauce pot and bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot into hot jars, leaving 1/4 in head space. Remove air bubbles. Adjust caps. Process 15 min in boiling water bath. Yield: about 7 pints.