Bread and Butter Pickles

On our way back from the cottage the other day, we stopped at the little vegetable stand. I couldn't believe the produce and the beehive of activity out back. Workers were just getting off their shift. Tractors were bringing in pallets of tomatoes, corn, beans, cukes... everything. I really wish I had a garden. Anyway, I stood in front of the pickling cukes and had to think about the date. Oh man, it's the last week of August. And I hadn't even thought about pickling. So I bought 2 bags of small cukes and other stuff to make Bread and Butter pickles. I thought I might have blogged about this last year cause I make them every year, but I hadn't. There must have been something more interesting on pickling day last year.

I got this simple and quick recipe from my sister a long time ago, I wouldn't even guess when. It's never failed me yet.

If you want to make them yourself, here's the recipe.


Bread and Butter Pickles - Makes 10 pints

16 cups thinly sliced small/medium cukes (this will be about 7 or 8 pounds)
5 or 6 onions sliced in rings
1 green pepper sliced in thin strips
1 red pepper sliced in thin strips
3 cups vinegar
5 cups sugar
1-1/2 tsp turmeric
1-1/2 tsp celery seed
2 Tbsp mustard powder

Combine chopped veg with 1/3 cup of course salt. Put half veg in a large bowl and put a try of ice cubes. Then put the rest of the veg on top and put another layer of ice cubes over that. Let stand for 3 hours. Then drain off the salt and water brine, rinse the veg, and remove any unmelted ice.

Put remaining ingredients in a large large pot and high heat. When sugar is dissolved, add all the cold vegetables. Bring all this to a boil. There doesn't seem like much liquid, but when it all comes to a boil, you'll see that there is lots of juice now. When the boil happens (takes about 15 min), stir well and then remove from heat and bottle in mason style jars.