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Thursday, December 27, 2007

Bread and Butter Pickles

Kosher pickles are great to eat with sandwiches. Bread and Butter Pickles are great to eat on sandwiches.

Bread and Butter Pickles

Time: 60 minutes

Serves: 10


3 lbs small cukes, washed, ends trimmed
3 cups white sugar
3 cups yellow (Iranian) vinegar
½ cup Kosher salt
4 cups ice cubes
½ cup thinly sliced yellow onion
3 tablespoons mustard seed
1 tablespoon black peppercorns
¼ cup dill leaves


Using a serrated knife, cut the cukes into ¼” pieces, put them in a colander over a bowl, add the salt, toss well, top with the ice cubes and allow to drain overnight. Rinse the cukes to get rid of the salt and toss together with the sliced onions.

Prepare 4 pint canning jars by boiling them in water for 30 minutes. Let them cool on a wire rack.

Put the sugar, vinegar, mustard seeds, and peppercorns into a sauce pan and heat until the sugar dissolves. Fill the canning jars with the cukes and sliced onions up to 1” from the top of the jar, add the dill, then fill with the vinegar-sugar liquid and seal with canning lids.

Put the jars into a pot with boiling water. Make sure the jars are completely covered by water. Cook for 10 minutes. Remove and cool on a wire rack.

Besides cukes, the recipe works exactly the same for lots of other vegetables: string beans (trimmed and cut to a length so they fit in the jar); carrot rounds (peeled) with onions; or corn off the cob with a sprinkling of diced red pepper.

Put up in their canning jars, the pickles make beautiful presents.

Serves 20. Preparation Time: 15 minutes. Cooking Time: 10 minutes.

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