This is the second installment of our ‘garden-to-table’ movement! I hope to pass along some ideas of what you can do with homegrown vegetables. The first recipe was for summer squash and onions and now were making good use of our cucumbers and onions by cooking up homemade Bread & Butter Pickles.
This is a very old recipe used year after year by my Mammaw and my Mom. I bet some of my family members out there recognize this handwriting and these pickles! My mom made these for years and they’ve always been my favorite. I hope you like them too!
Some people like to use the small cucumbers that look like dill pickles. I just use what we have and they always turn out great. But if you want to enter these in your local County Fair you may want to get the smaller cucumbers for the uniform store bought look. You’ll need onions, cucumbers, vinegar, mustard seed, turmeric, sugar, celery seed and salt.
Clean and slice the onions. I used the small sweet onions from our garden.
Separate the rings and try not to cry!
Clean and slice the cucumbers too.
Soak the cucumbers and onions in ice water for 3 to 4 hours.
I added some ice cubes to the cold water and put the whole pot in the refrigerator.
Drain the cucumbers and onions. While they’re draining we’ll start the pickling mixture.
Pour 1 quart of white vinegar in a large stock pot.
Add 2 teaspoons mustard seed …
2 teaspoons turmeric …
2 teaspoons celery seed …
2 teaspoons salt and 1-1/2 to 2 cups of sugar.
Bring the vinegar mixture to a boil and add the cucumbers and onions. Bring the cucumbers to a boil and cook for 5 minutes. If you slice the cucumbers thick you may need to add a few minutes to the cooking time.
Spoon the pickles and juice in jars and seal while hot. If you’re not going to ‘can’ these pickles, be sure to store the cooled jars in the refrigerator.
Mammaw said to be sure liquid covers the firmly packed cucumbers and onions.
Yum – fresh warm pickles!
Another easy homemade recipe!
Bread & Butter Pickles
My favorite pickle recipe from my grandmother's archives
Recipe type: Condiment
- ½ gallon cucumbers, sliced
- ½ gallon onions, sliced (or 1 quart if you prefer less)
- 1 quart vinegar
- 2 teaspoons mustard seed
- 2 teaspoons turmeric
- 2 cups sugar (more or less)
- 2 teaspoons celery seed
- 2 teaspoons salt
- Soak cucumbers and onions in ice water for 3 to 4 hours. Drain well. Bring sugar, vinegar, salt & spices to a boil. Add cucumbers and onions and boil about 5 minutes. Put the pickles in jars and seal while hot. Be sure the liquid covers the firmly packed pickles and onions.
Thanks so much for stopping by!