Making Bread and Butter Pickles

Bread and Butter Pickles

     I have never in my life made any, even though I have always wanted to.  Can't explain why I haven't until now. Well one reason is that for many years we have ordered our pickles from Lancaster, PA made by the Amish and they are so delicious.  I had no reason to make any. 

 My grandmas always made them and we loved them so much. We would even put their pickles into a biscuit they were that good.  I thought well why not at least give it a try.

     I have with the help of two wonderful blogger friends made my first pickles  Their recipes are so similar but I wanted to thank them here for their inspiration.  I took the information from both of these ladies and made my pickles.  They are delicious!

Two Great Bread & Butter Recipes 
are on this one post.
Enjoy!

Happily Married to the Cows  Thank you Alica!
 OLD FASHIONED BREAD AND BUTTER PICKLES

slice thinly:

1 gal. cucumbers

2 large onions

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Stir to dissolve, and pour over sliced cucumber mixture.  Cover with heavy plate to hold down under water.  Let stand 3 hours.  Drain thoroughly and pack in jars:

 1/2 cup salt

Ice water to cover

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Mix together in saucepan.  Heat to boiling and fill jars, leaving 1 inch head space:

8 cups vinegar

4 cups sugar

4 tsp mustard seed

1 tsp celery seed

1 tsp tumeric

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Process in boiling water bath for 10 minutes

One thing I like about this recipe is, that if I don't have enough pickles to use up all the "juice"that the recipe makes, I can just store it in the fridge for a few days and reheat it to do the next batch.

 

Cottage at the Crossroads  Thank you Jane!

Traditional Bread and Butter Pickles

recipe taken from Ball Complete Book of Home Preserving makes 5-6 pints Ingredients: 10 cups pickling cucumbers, ends trimmed and sliced 4 medium onions, thinly sliced 1/2 cup pickling or canning salt 3 cups white vinegar 2 cups granulated sugar 2 tablespoons mustard seeds 1 teaspoon celery seeds 1 teaspoon ground turmeric Procedure: 1. In a glass or stainless steel bowl, combine cucumbers, onions, and salt. Mix well, cover with cold water, and let stand at room temperature for 2 hours. Transfer to a colander placed over a sink, rinse with cool running water, and drain thoroughly.  2. Meanwhile, prepare canner, jars, and lids. 3. In a large stainless steel saucepan, combine vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil over medium-high heat, stirring to dissolve sugar. Stir in vegetables and return to a boil. 4. Pack vegetable into hot jars to within a generous 1/2 inch of top of jar. Ladle hot pickling liquid into jar to cover vegetables, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight. 5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes then remove jars, cool, and store.

my pics a little dark but lets you see

spices in pot with vinegar and sugar

Mustard seed
makes me think of faith the size of a mustard seed, they are so small just imagine...

Things I learned from this experience:

1.  Dolly you don't need enough pickles to feed the world.

 (Guess someone will be getting pickles for occasions along with jam, etc...I have a problem doing things in moderation; but then again I love to give things away) 

2.  Dolly, you know you need the smallest pickling cucumbers.  

(I knew this but was too excited to pay attention)

3.  I want to slice and then chop my onions into small pieces next time.

  

4. Tumeric, I didn't know it would stain everything it comes in contact with.
(Good thing I know the Green Cleaning Coach Leslie Reichert!)

5.  Celery Seed too much makes things bitter.

4.  Making pickles is fun!  Who knew?

I enjoyed this very much. If you are like me, putting off doing something for no unknown reason, just go ahead and do it.  You will be glad.

Dolly