Gram’s Bread And Butter Pickles

How to make Gram’s Bread And Butter Pickles Recipe - Chris’s wife, Jenny, grew up on these pickles that her mother, Mary, made. They are a perfect accompaniment to burgers, any casual meal, or snacking on by themselves. This is an easy starter recipe for anybody intimidated by canning and pickling.

Ingredients:

4 quarts (4 L) pickling cucumbers, sliced into 1/8-inch (3 mm) thick coins

8 small yellow onions, thinly sliced

1 green pepper, cored and seeded, thinly sliced

1 red pepper, cored and seeded, thinly sliced

3 cloves garlic, sliced

1/3 cup (96 g) pickling and canning salt

4 cups ice cubes, to cover (or more if necessary)

BRINE

3 cups (600 g) sugar

3 cups (700 ml) cider vinegar

2 tablespoons (22 g) mustard seed

2 teaspoons (4.4 g) turmeric

2 teaspoons (4 g) celery seed

1 teaspoon (2 g) ground black pepper

Method:

Combine the cucumbers, onions, peppers, and garlic in a large bowl. Sprinkle salt over top, and then mix with your hands to distribute thoroughly. Cover with ice cubes. Let stand 2 to 3 hours; drain and rinse well, making sure to remove all salt.

In a large pot over medium-high heat, bring the brine ingredients to a boil, stirring to dissolve the sugar. Add the vegetables and bring to boil. Remove the pot from the heat.

While the vegetables are boiling, sterilize three 1-quart (1 L) and one 1-pint (475 ml) mason jars and lids. Wash the jars, lids, and screw bands in hot, soapy water and rinse well. Dry the screw bands and set aside. Heat the jars in simmering water (200°F [93°C]) in a deep 8- to 10-quart (8 to 10 L) pot and place the lids in a saucepan of simmering water until ready to use.

When the vegetables are ready, remove the jars and lids from the pots. Ladle the hot vegetables and brine into the jars, leaving 1/4-inch (6 mm) space at the top. Wipe the sides of the jars, tightly seal, and return to the pot, making sure there is enough water to cover the jars by 1 to 2 inches (2.5 to 5 cm). Cover the pot and bring the water to a boil. Process for 10 minutes. Turn off the heat, remove the cover, and allow the jars to sit in the water for 5 minutes. Remove the jars from the water and leave at room temperature for 12 to 24 hours.

Store at room temperature for up to 6 months. Refrigerate after opening. YIELD: 3 1/2 quarts (3.5 L)

Gram’s Bread And Butter Pickles