|Not very pretty but they sure make great pickles|
Pickling is super easy. Good thing because I love pickles! Bread and butter pickles were one of my grandmothers favorites and she made some good ones. Mustardy, oniony sweet cucumber goodness.
I am pretty much the only one in my house who enjoys pickles, which is crazy to me because seriously, who doesn’t love a good pickle? Often I end up having the sole responsibility of eating them all myself. It's a rough job but someone has to do it. What is nice is that this pickle recipe can be divided in half for a small batch, which I do quite often.
You can also make these any time of year, not just in the summer when it is canning season. So if you run out all you have to do is head to the supermarket for a few cucumbers and you are back in business.
Bread & Butter Pickles
Slice up enough cucumbers into 1/2 inch slices to fill up your largest mixing bowl. Thinly slice up one large onion add to bowl along with 1/4 cup of salt. Mix together and add two trays of ice cubes. Place a pie plate on top of the cucumbers. Set your gallon of vinegar on top to weight it down. Place in refrigerator overnight.
The next morning drain cucumbers and onions in a big colander. Sterilize your jars, lids and rings. Fill up your water canner and get it boiling. Make the brine.
2 cups cider vinegar
2 cups granulated sugar
1 1/2 tsp. mustard powder or 3 Tbs. prepared mustard
1/2 tsp. turmeric
1/4 tsp. clove
Place all ingredients in a saucepan and stir well. Bring to a boil for one minute. Stand back, this stuff will clear your nostrils.
Fill sterilized jars with drained cucumbers and onions. Pack them tight but leave a 1/2 inch space at the top. Evenly fill each jar with the brine about 2/3 of the way then top off with boiling water. With a clean cloth wipe off the rims of each jar and put on the lids and rings.
Process in your boiling water bath canner for 10 minutes. Remove to a folded towel on the counter away from drafts and allow to cool completely. Any jars that don't seal can be put in the refrigerator or enjoyed immediately. Best when allowed to sit 2 weeks or more.
Makes 6 pints.
And there you have it. My grandma's recipe for the best bread and butter pickles ever.