Bread-and-Butter Pickles

Prep and Cook Time: about 1 1/2 hours, plus at least 12 hours to brine vegetables. Notes: Stephanie Baldwin has fond memories of making these pickles growing up in New Zealand. She uses a mix of vegetables, incorporating 2 cups each of the following: pickling cucumbers sliced 1/4 inch thick; celery sliced 1/4 inch thick; green beans cut into 1/2-inch lengths; coarsely chopped bell peppers; coarsely chopped cauliflower; and shredded cabbage.

Yield: Makes 5 to 7 pints
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 57
  • Calories from fat: 1.6%
  • Protein: 0.6g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 14g
  • Fiber: 0.8g
  • Sodium: 293mg
  • Cholesterol: 0.0mg

Ingredients

  • 3 quarts sliced or chopped vegetables (a mix, or all pickling cucumbers; see notes)
  • 2 1/4 pounds onions (about 4), peeled, halved lengthwise, and thinly sliced crosswise
  • 1/2 cup salt
  • Canning Instructions
  • 1 quart distilled white vinegar
  • 2 1/2 cups sugar
  • 1 tablespoon mustard seeds
  • 2 teaspoons celery seeds
  • 2 teaspoons ground dried turmeric

Preparation

  1. 1. In a large bowl (at least 6 qt.), combine vegetables, onions, salt, and 2 1/2 quarts water. Cover and chill at least 12 hours or up to 24 hours. Drain, rinse well, and drain again.
  2. 2. Follow steps 1 through 4 of Canning Instructions, using six pint-size jars (seven if using all cucumbers).
  3. 3. In an 8- to 10-quart pan over high heat, bring vinegar, sugar, mustard seeds, celery seeds, and turmeric to a boil, stirring often. Add vegetable mixture, cover, and return to a boil; reduce heat and simmer, stirring occasionally, until onions are limp, about 2 minutes.
  4. 4. Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch headspace in each jar; be sure liquid covers vegetables (discard any leftover liquid). Bring water in canner to 180°-185° and process for 30 minutes.
  5. Note: Nutritional analysis is per 1/4 cup drained.
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