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:

Quantity	Ingredient
15	Pickling cucumbers
3	Onions
1/4	Coarse salt
4	Cider vinegar
2 1/2	Sugar
2 1/2	Turmeric
3/4	Celery seed
1/2	Mustard seeds

Instructions:

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.
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.)
Rinse and Drain:
- After 3 hours, rinse the cucumber and onion mixture thoroughly.
- Make sure to drain off any excess liquid.
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.
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.
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.
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.
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.
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.
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.
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.
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. 😋🌟