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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. Â
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 …
2Â 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
Prep Time: 1 hr
Cook Time: 5 mins
Total Time: 1 hr 5 mins
Yield: 2 quarts
Course: Condiment
My favorite pickle recipe from my grandmother's archives
Ingredients
- 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 granulated sugar, more or less
- 2 teaspoons celery seed
- 2 teaspoons salt
Instructions
- 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.
Recipe Notes
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 1377kcal | Carbohydrates: 311g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2398mg | Potassium: 2783mg | Fiber: 24g | Sugar: 253g | Vitamin A: 702IU | Vitamin C: 101mg | Calcium: 429mg | Iron: 6mg
Enjoy!
Thanks so much for stopping by!
Tricia
Janice Mefford says
How many jars should I have ready for this recipe?
Tricia Buice says
Hi Janice. That depends on the size of jar you are using. It makes 2 quarts of pickles. Enjoy!
Gerlinde @ Sunnycovechef says
I don’t have to look for a Bread &Butter Pickles recipe any more because yours looks fantastic . When I first came to the States many years ago I used to make them but I lost my recipe.
Tricia Buice says
You are going to love this one Gerlinde. We’ve made this for as long as I can remember, and my mom made them and her mom. They are tasty!
Anonymous says
After putting these into jars, how do you process the jars? I'm new to gardening and canning, and was wondering if you used a water bath and for how long? THanks!
Tricia says
I am not a canning expert so I would refer to the instructions in a cookbook or on the web. I only make enough to eat as we have no space for food storage on a grand scale 🙂 Once these pickles cool, I keep them in the fridge. If you Google "Canning Bread and Butter Pickles" you'll find tons of help! Thanks so much for stopping by!
The Slow Roasted Italian says
These look fantastic. I can't wait to try them!!!
A SPICY PERSPECTIVE says
Ahhhh, there is truly nothing like fresh homemade pickles. Wish my cucumbers were coming up…
thecompletecookbook says
What a fabulous recipe for bread and butter pickles.<br />:-) Mandy
Tanna at The Brick Street Bungalow says
These are my all time favorite pickles! My Mom made them every year. Oh, to have them with mayo on white bread so soft it would stick to the roof of your mouth… one of the best sandwiches ever! I have been satisfying my cravings with Mt. Olive sugar-free ones… just not the same. But, better than none at all! Your pickles are gorgeous and I'm sure delicious! blessings ~ tanna