Bread ‘n Butter Pickles

A simple but wholly excellent recipe I got from a close friend of my wife’s family.  Apart from our shared admiration of Scotch we apparently have a similar love of bread ‘n butter pickles. I’m not sure of the original source for the recipe, but thank you to Lani for passing it along to me, and thank you to Richard and Pat with Middle Earth Farms in Amesbury, MA for the fresh ingredients!

Lani’s Bread ‘n Butter Pickles

4 quarts sliced pickling cucumbers (I used a mandolin for the slicing)

6 medium onions (I used Vidalias)

3+ sliced red peppers (I added a lot of extra peppers)

3 cloves garlic

1/3 cup pickling salt

4 cups sugar

3 cups cider vinegar

1 1/2 tsp turmeric

1 1/2 tsp celery seed

2 tbsp mustard seed

  1. Combine cucumbers, onion, peppers, and garlic. Add salt IMG_1828
  2. Cover mixture with cracked ice and mix thoroughly. Allow to stand for three hours then drain and rinse well
  3. Combine remaining ingredients in a sauce pan and bring to a rapid simmer
  4. Pack sanitized pint jars with cucumber mixture and ladle in vinegar solution, leaving a 1/2 inch of head space. Adjust lids and bands
  5. Process in water bath canner for 15 minutes.  Allow to cool and check for seal.

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