Making your pickles is so easy. My favorite pickle I pickle are these Bread & Butter Pickles.
Jump to RecipeCould I use pickle more times in one sentence? I could if you really want to know but I was trying to make a point. I have made this style of pickle before but never photographed it and posted it. This recipe is for my daughter-in-law who is a huge fan of these pickles. The base of pickling is vinegar generally mixed with sugar. You can pickle so many vegetables as well as some savory foods. Some recent pickling recipes of mine include:
Making your own pickles takes very little effort. Generally, all you are going to do is heat up your pickling liquid, and then, it is poured over whatever you plan to pickle. The one difference when you make your own pickles is that they do not last as long as the ones you buy at the store. NO PRESERVATIVES. I do not know enough to know if the preservatives are bad for you but I love knowing that the DIY variety has nothing artificial added.
To make this recipe, you will need pickles and onions. I used English cucumbers in this recipe. No need to seed this type of cucumber. The spices used include sugar, mustard seeds, celery seeds, turmeric, pickling salt and black peppercorns. (I didn’t look well before I went to the store and realized when I started to make my recipe that I had not celery seeds. I did, however, have ground celery). The only liquid needed is vinegar – I used apple cider vinegar. The only other ingredient needed is ice.
The pickling process.
The Bread & Butter Pickles plated.
Bread & Butter Pickles
Making your own pickles is so much easier than you think. These Bread & Butter Pickles are so worth the effort and my favorite kind of pickle
Ingredients
- 2 Whole English cucumbers sliced
- 1 Whole Medium yellow onion sliced
- 1/4 Cup Pickling salt
- 1 Cup Sugar
- 1 Tbsp Mustard seed
- 1 Tsp Ground celery use celery seeds if you have them
- 1 Tsp Turmeric
- 1/2 Tsp Black peppercorns
- 3 Cups Apple cider vinegar
- 1 Bunch Ice enough to cover pickles
Instructions
-
Note that I was not preserving my pickles, so I am not sharing how to can in this post. In the recipe note section, I have left a link to Grow a Good Life blog that I found this recipe.
Wash the cucumbers, and then cut into approximately 1/4-inch slices using a mandoline. Peel and thinly slice the onions again using the mandoline. Combine the cucumbers and onions a large bowl. Next, pour the pickling salt over the top of the cucumbers and onions. Mix well, cover with ice, and let stand for 3 hours.
In a large pot, combine sugar, mustard seed, ground celery, turmeric, peppercorns, and vinegar. Bring to a boil and immediately turn off the flame. Meanwhile, drain and rinse the cucumber and onion mixture under water. Next, add them to the large pot and return to boil. Reduce heat and cook for a few minutes. Carefully pour the pickle and liquid into mason jars with tight fitting lids.
Put in the fridge for at least eight hours and overnight. They are ready to eat. You can certainly let them soak for a few days to get more flavor. Serve and enjoy.
Recipe Notes
Adapted from Grow a Good Life – https://growagoodlife.com/bread-and-butter-pickles/
Leave a Reply