Carrie’s Bread & Butter Pickles
When I think of summer, I think of barbecues and picnics.
And what does a hot summer day at a hot grill need? Something cold, crunchy, sweet, and tart all at once!
Bread & butter pickles have those things all wrapped up for you. And they’re really easy to make.
My niece, Carrie, found they had a huge harvest of cucumbers this year, so my sister suggested she try her hand at bread and butter pickles. Our mother had made them every year, canning or freezing them so we could have them not only in the heat of summer but also for the major holidays too (yes, they have always been a part of our “veggie trays”).
Carrie found–as I am sure you will–that she ended up making a triple batch today because her family ate the first batch in a few hours! Take a look at how easy they are to make, and try a batch…then try another…you may just find you need to make a bunch to either can or freeze for later!
Here is the recipe Carrie ended up with after a little modification:
METHOD:
Take:
- 5 1/2 c cucumbers, sliced thin
- 1 lg sweet onion, sliced thin
Add:
- 3/4 T kosher salt
Allow cucumber slices and salt to marinate for 1 hour in the refrigerator. Then rinse thoroughly.
In saucepan, mix:
- 1 c white sugar
- 1/3 c brown sugar
- 1 c vinegar
- 1/2 c apple cider vinegar
- 1/8 t turmeric
- 1/2 t celery seed
- 1 1/2 t mustard seed
Stir until simmering,
Pour over rinsed cucumbers and onions. Let cool for 1 hour then refrigerate.
Serve next day…if they make it that long. Within a few hours, they will be ready to eat!
Cooking With Stephen 