A friend of mine came over one day and brought me a jar of these bread and butter pickles. Let me tell you, they are truly the best I have ever had. It is a family recipe, and I did get her permission before posting. I have changed a few things, (not the recipe) just in how it is made. I hope you enjoy these pickles, as much as I do.
When you are making bread and butter pickles, you can use the bigger cucumbers from your garden. We all know how those cucumbers grow overnight! I know that cucumber wasn’t there yesterday!!
These can be refrigerated, but I prefer to open-kettle them. This is my preferred method, you may do as you feel best. I wrote this article about open-kettle canning pickles, here I explain more about this process.
I always start by placing my jars, lids, and rings in my oven, and turn it on 200 degrees. This is such a time saver.
Wash your cucumbers really well, and slice them all up. Also, slice up your onions.
On the stove bring to a boil your vinegar and then add in the sugar. Stir until it dissolves.
When Sugar is dissolved stir in the salt, celery salt, pickling spice, sliced onions, and red pepper flakes (those are optional). Bring back to a boil. Now add the cucumbers.
Get a jar out of the oven one at a time, and add your cucumbers and onions to your jars. Top off each jar with the brine (liquid). Put on your hot lid and ring and set aside on a towel. Leave undisturbed for 24 hours.
The jars will seal and are ready to be put on your shelf or in the refrigerator.
- If you don’t want all the pickling spices floating around in your jar, you can put the pickling spices in a bag in the pot. Be sure to let them cook in the brine to get the flavor in.
- I make my own celery salt. I take my dehydrated celery, salt, and add it to my Vitamix. Blend it and you are set!
- 6 Cucumbers thinly sliced
- 1 onion thinly sliced
- 1 1/2 C sugar
- 1 C white vinegar
- 1 T salt
- 1 tsp celery salt (I make my own)
- 1 T whole Pickling Spice (I make my own, much cheaper)
- Optional red pepper flakes to taste
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