Place sliced cucumbers and onions into a large stainless steel bowl. Sprinkle with pickling salt, toss and cover with ice. Refrigerate overnight.
The next day, remove any unmelted ice, then rinse cucumbers in cold water. Repeat process two more times. Strain and reserve
Combine ground cloves and turmeric in a small bowl with 1 tablespoon of water and stir to form a paste. Place the remaining ingredients for the pickling liquid in a medium-sized, thick-bottomed pot and stir in the clove and turmeric paste. Transfer to stovetop and bring to a boil. Add pickles and onions and bring to a boil, for one minute before removing from heat.
Carefully ladle into half-litre canning jars and follow canning guidelines to seal properly. Here are mine for reference:
Submerge jars, funnel and ladle in a large pot of boiling water for at least 10 minutes.
Place jar lids and rings into a medium-sized bowl and cover with boiling water. Let sit for 10 minutes. Dip tongs in boiling water for a few moments before using them to carefully remove sterilized jars from hot water.
Place jars onto a clean work surface. Place sterilized funnel on top of the first jar and scoop pickles in using the sterilized ladle. Push pickles down into jar using a sterilized brochette to eliminate air bubbles. Leave ¼-inch of space at the top. Wipe with a wet paper towel to remove any ingredients from the rim of the jar. Tap jars gently on work surface to remove air bubbles.
Place sterilized lid on top using magnet wand or tongs. Place ring on top and turn just until finger tight. Repeat process until all jars are filled.
Transfer filled jars to boiling water and process for 10 minutes. Carefully remove jars from pot, place onto work surface and leave undisturbed for 24 hours. Wipe jars clean and store in a cool, dark and dry place, or gift to someone special.
Bread And Butter Pickles
Ingredients
6 pounds Kirby cucumbers, washed and sliced
2 white onions, quartered and sliced
1/3 of a cup of pickling salt
12 cups of ice
For the pickling liquid:
3 cups pickling vinegar
4 cups granulated sugar
2 tablespoons mustard seeds
1 tablespoon celery seeds
1 teaspoon black peppercorns
2 teaspoons coriander seeds
½ a teaspoon ground cloves
1½ teaspoons turmeric
1 tablespoon water
Directions
Place sliced cucumbers and onions into a large stainless steel bowl. Sprinkle with pickling salt, toss and cover with ice. Refrigerate overnight.
The next day, remove any unmelted ice, then rinse cucumbers in cold water. Repeat process two more times. Strain and reserve
Combine ground cloves and turmeric in a small bowl with 1 tablespoon of water and stir to form a paste. Place the remaining ingredients for the pickling liquid in a medium-sized, thick-bottomed pot and stir in the clove and turmeric paste. Transfer to stovetop and bring to a boil. Add pickles and onions and bring to a boil, for one minute before removing from heat.
Carefully ladle into half-litre canning jars and follow canning guidelines to seal properly. Here are mine for reference:
Submerge jars, funnel and ladle in a large pot of boiling water for at least 10 minutes.
Place jar lids and rings into a medium-sized bowl and cover with boiling water. Let sit for 10 minutes. Dip tongs in boiling water for a few moments before using them to carefully remove sterilized jars from hot water.
Place jars onto a clean work surface. Place sterilized funnel on top of the first jar and scoop pickles in using the sterilized ladle. Push pickles down into jar using a sterilized brochette to eliminate air bubbles. Leave ¼-inch of space at the top. Wipe with a wet paper towel to remove any ingredients from the rim of the jar. Tap jars gently on work surface to remove air bubbles.
Place sterilized lid on top using magnet wand or tongs. Place ring on top and turn just until finger tight. Repeat process until all jars are filled.
Transfer filled jars to boiling water and process for 10 minutes. Carefully remove jars from pot, place onto work surface and leave undisturbed for 24 hours. Wipe jars clean and store in a cool, dark and dry place, or gift to someone special.
Bread And Butter Pickles
Loading...
These are those ruffle-ridged sweet and salty spiced sandwich picks you’ve been dreaming about!
These BREAD AND BUTTER PICKLES always receives great praise, they’re incredible!
Of course, you can serve these BREAD AND BUTTER PICKLES with luncheon sammies or, enjoy them on a buttered piece of bread. This recipe is stellar, right? RIGHT!
Whether served alongside sandwiches or presented as a flavour compliment to a hearty main, BREAD AND BUTTER PICKLES are the favoured condiment that leads the pack.
Here’s what to expect and consider when preparing them:
CANNING
The process of canning vegetables is a rewarding endeavour. Head HERE to read our post about canning. You can also go HERE and HERE to learn from the folks who produce the jars we love to use.
CUCUMBERS
Every great pickle recipe begins with great cucumbers, and for this recipe, we suggest using Kirby’s. Kirby cucumbers are mild in flavour but earn top marks for their crunchiness.
They have bumpy skins and rarely exceed six inches in length when picked at their peak. It’s essential that your cucumbers are well washed before you begin the recipe.
SLICING
You’ll notice in the video attached to this recipe that I started out slicing the cucumbers by hand. Then, my Type A personality kicked in, and I pulled out my vegetable mandoline to continue cutting the cukes so that they were all the same thickness. Want to get fancy? Try the recipe using a crinkled blade. You’ll see the results in our photos.
SPICES
I’ve played around with different spice combinations for this recipe and I think I’ve finally nailed it. You’ll be able to taste the varied flavour profile these spices all help create.
VINEGAR
Although you can use white vinegar in this recipe, we opted for pickling vinegar since it contains a higher percentage of acetic acid, which is essential for shelf-stable canning.
Making this recipe is a bit of work, but the reward for your efforts will be jars filled with memorable tasty goodness. Once done, then what? Enjoy our BREAD AND BUTTER PICKLES alongside our GRILLED PANINI SANDWICH, OVEN-BAKED HAM or as a compliment to our ROAST PORK SHOULDER.
I was lucky enough to grow up in a home where canned vegetables were often served as an accompaniment with meals. Pickled peppers were enjoyed with a tender GRILLED BEEF TENDERLOIN or ROASTED CHICKEN DINNER. A robust ANTIPASTO was heaped onto crackers or toast as a tasty treat before our meal. Yet pickles, these BREAD AND BUTTER PICKLES, in particular, were the perennial go-to. Love how they seemed to always go with everything. Still do!
BREAD AND BUTTER PICKLES are a jar of the season’s best taste sensation!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
6 pounds Kirby cucumbers, washed and sliced
2 white onions, quartered and sliced
1/3 of a cup of pickling salt
12 cups of ice
For the pickling liquid:
3 cups pickling vinegar
4 cups granulated sugar
2 tablespoons mustard seeds
1 tablespoon celery seeds
1 teaspoon black peppercorns
2 teaspoons coriander seeds
½ a teaspoon ground cloves
1½ teaspoons turmeric
1 tablespoon water
Directions
Place sliced cucumbers and onions into a large stainless steel bowl. Sprinkle with pickling salt, toss and cover with ice. Refrigerate overnight.
The next day, remove any unmelted ice, then rinse cucumbers in cold water. Repeat process two more times. Strain and reserve
Combine ground cloves and turmeric in a small bowl with 1 tablespoon of water and stir to form a paste. Place the remaining ingredients for the pickling liquid in a medium-sized, thick-bottomed pot and stir in the clove and turmeric paste. Transfer to stovetop and bring to a boil. Add pickles and onions and bring to a boil, for one minute before removing from heat.
Carefully ladle into half-litre canning jars and follow canning guidelines to seal properly. Here are mine for reference:
Submerge jars, funnel and ladle in a large pot of boiling water for at least 10 minutes.
Place jar lids and rings into a medium-sized bowl and cover with boiling water. Let sit for 10 minutes. Dip tongs in boiling water for a few moments before using them to carefully remove sterilized jars from hot water.
Place jars onto a clean work surface. Place sterilized funnel on top of the first jar and scoop pickles in using the sterilized ladle. Push pickles down into jar using a sterilized brochette to eliminate air bubbles. Leave ¼-inch of space at the top. Wipe with a wet paper towel to remove any ingredients from the rim of the jar. Tap jars gently on work surface to remove air bubbles.
Place sterilized lid on top using magnet wand or tongs. Place ring on top and turn just until finger tight. Repeat process until all jars are filled.
Transfer filled jars to boiling water and process for 10 minutes. Carefully remove jars from pot, place onto work surface and leave undisturbed for 24 hours. Wipe jars clean and store in a cool, dark and dry place, or gift to someone special.
Loading...
