Grandma’s Secret Recipe: Irresistible Bread and Butter Pickles! 🥒✨

Bread and Butter Pickles 🥒🍯

Overview:

✨ Description: This delightful recipe has been passed down from my husband’s grandmother, promising a taste that far surpasses any store-bought pickles.
🕒 Total Time: 50 minutes
🥗 Recipe Category: Vegetable
🏷️ Keywords: Canadian, Potluck, Summer, < 60 Mins, Canning, Stove Top 🍽️ Yield: 3 quarts

Ingredients:

Instructions:

1. Prepare the Vegetables:

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   • Start by combining the pickling cucumbers and onions in a large bowl.
   • Sprinkle the mixture with coarse salt and add ice. Mix everything thoroughly.

2. Weight and Wait:

   • Place a weight on top of the cucumber and onion mixture. This helps draw out excess moisture.
   • Let it stand for a patient 3 hours. (For a makeshift weight, a plate with a gallon bottle of vinegar or water works well.)

3. Rinse and Drain:

   • After 3 hours, rinse the cucumber and onion mixture thoroughly.
   • Make sure to drain off any excess liquid.

4. Create the Pickling Solution:

   • In a large pot, combine the cider vinegar, sugar, turmeric, celery seed, and mustard seed.
   • Stir until the sugar is dissolved and everything is well mixed.

5. Cooking Process:

   • Add the rinsed and drained cucumber and onion mixture into the pot with the pickling solution.
   • Place the pot on medium-low heat.

6. Heat, but Don’t Boil:

   • Bring the mixture almost to a boil, but be careful not to allow it to boil.
   • Keep an eye on it and remove from heat promptly.

7. Sterilize the Jars:

   • While the pickle mixture is cooking, get your jars ready.
   • Wash them thoroughly in hot, soapy water.
   • Dry the jars and place them upside down on a cookie sheet.
   • Pop them in the oven at 225°F (107°C) for about 15 minutes to sterilize.
   • Turn off the oven and leave the jars in there until you’re ready to fill them.

8. Jar and Seal:

   • Once the pickles are ready and the jars are sterilized, it’s time to fill the jars.
   • Carefully ladle the hot pickles and brine into the jars.
   • Leave about half an inch of headspace at the top.

9. Sealing the Jars:

   • Wipe the jar rims with a clean, damp cloth to ensure a good seal.
   • Place the lids on the jars and tighten the rings.

10. Water Bath Processing:

    • Submerge the filled jars in a hot water bath. Make sure the water covers the jars by about an inch.
    • Process for 10 minutes to ensure a proper seal.

11. Cool and Store:

    • After processing, carefully remove the jars from the water bath.
    • Place them on a towel-lined countertop to cool completely.
    • As they cool, you may hear the satisfying “pop” of the lids sealing.

12. Enjoy!

    • Once completely cooled, store your bread and butter pickles in a cool, dark place.
    • They’ll continue to develop flavor over time, but they’re ready to enjoy whenever you are!

Tips and Tricks:

• These pickles are perfect for picnics, potlucks, or just snacking straight from the jar.
• Feel free to adjust the sweetness or spice level to suit your taste.
• For a tangier version, you can increase the amount of vinegar.
• These pickles make great gifts! Just tie a pretty ribbon around the jar and share the love.

Nutritional Information (Per Serving):

• Calories: 822.8
• Total Fat: 1.6g
• Saturated Fat: 0.3g
• Cholesterol: 0mg
• Sodium: 9459.7mg
• Total Carbohydrates: 198.7g
• Dietary Fiber: 4.9g
• Sugars: 180.6g
• Protein: 5.2g

There you have it! A timeless recipe for delicious Bread and Butter Pickles that will have everyone asking for more. 🥒✨ Perfect for those summer gatherings, cozy picnics, or just adding a zesty crunch to your sandwiches. Enjoy the tangy sweetness and the crisp bite of these homemade pickles. 😋🌟