My dad loved the bread and butter pickles his mother made…. but we don’t have the recipe! So I am trying to re-create it by trying the oldest variations: the basic recipe is nearly the same even in my oldest cookbooks. I’ll do a follow-up video when we find out his (and our) flavor preferences.
Bread & Butter Pickles
6 cups of thin sliced cucumbers
3 medium onions, sliced thin
1/4 cup canning salt
2 cups brown sugar
2 cups vinegar
1/2 teaspoon tumeric
1 Tablespoon mustard seed
1/2 teaspoon celery seed
OPTIONS: 1/4 teaspoon ground clove, and/or a garlic clove in each jar, and/or a few red pepper flakes in each jar.
Mix the sliced vegetables with salt and let sit for 3 hours. Pour off the liquid and rinse the vegetables well.
Make the syrup in a large pot: combine sugar, vinegar, and spices and bring to a boil. Add the drained, rinsed vegetables and simmer for 10 minutes.
Ladle into jars, wipe rims, put lids on, and process the hot jars in a boiling water bath for 10 minutes.
Makes 4 pints.
These are ready to eat the next day, but will have the best flavor after sitting for a week or two. Will keep unopened indefinitely, but at least 18 months.
Original of the video here
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Video Transcription
hello Conn corner I’m Tina and today I’mmaking bread and butter pickles I gottamake some hamburger deals too but Iwanted to get these made before Father’sDay because my dad keeps talking aboutmy grandmother’s bread and butterpickles but I don’t recall ever eatingthem and so I’m trying to find a recipethat is close to hers I have an old oneand there’s not a lot of difference insome of these old recipes there’s justthe nuances this one for instance callsfor brown sugar and they all call formustard seed they all call for tumericthey all call for celery seed they allcall for salt and the cucumber’s some ofthem call for a little dab of clovesI’ve seen some you from you know theNorth Texas Louisiana Oklahoma area thatcall for a little bit of garlic cloveI’ve even seen some that call for a fewred pepper flakes so I’m gonna make abunch of small jars and we’re going tosee let him do a taste test and seewhich ones he likes best I’m going tofirst oopsI’ve sliced my cucumbers I’ve sliced 6cups of sliced cucumbers this is aboutabout two large cucumbers and I’m alsosliced on the mandolin one pound ofonions which was three onions I’m goingto put 1/4 1/4 cup of key and salt overthem I don’t want to use iodized saltI’m using where is it there we gotinning salt we keep in mind in thepainting department or in the spiceDepartment at your grocery store and I’mgoing to put about 1/4 cup which is fourtablespoons of salt in I’m going to justtoss that into these vegetables and thenI’m gonna cover them with cloth and I’mjust gonna let them sit out on thecounter for an hour for three hours andthis will pull a lot of the moisture outof them get it all covered with salthere alright now this there we go nowcover that go to the side I’ll see y’allagain in three hoursall righty nothing we’ve waited nowwe’re gonna start making on our brinearming our syrup brown sugar for thisthis recipe calls forbut regular sugar a lot of the recipeproper regular sugar – we use brownsugar or pack it in there usuallythere’s two cup I want two cups ofvinegar I’m using wat been there vinegarbecause that’s what I use you can usesolder solder vinegars that’s what youhave just as long as it’s five percentnail then I’m going to add a half ateaspoon of turmerictablespoon of mustard seed1/2 teaspoon of celery seed[Music]the clove is what I’m not sure about soI’m not going to put everything rightnow this recipe calls for a quarterteaspoon of cloves what I’m going to dois I’m going to put the clove in somejars but not in all of them and we’regoing to bring this to a boil whilewe’re doing that I’m going to rinse offmy cucumbers and onions I’m going todrain them in a colander and then rinsethem i’m not going to retain the liquidthat comes out of it and i’m going toi’m going to pour that down okay now mysyrup is has been boiling my vegetablesare grained you got to pour them in i’mgoing to return it to a simmerlike the vegetables in therewe return this to a simmer and we’regoing to let it simmer for about 10minutes just real gently there nowthey’re not cooked one I’ve cooked mypickles and now I’m going to dip them upI’ve put I’ve got three jars that I’mgoing to label as experiment jars andI’ve put a little bit of red pepperflakes in one a couple of cloves in theother one and a small clove of garlic inthe third one so that I can get a sensefor what if any of the variations arethe recipe that my grandmother usedthere we go I’m uh these would normallybe processed for ten minutes in a bulletand water bath I’m not going to do thattoday because these are my testing onesthat people are going to I’m going toopen them to taste we just real soon soI’m I don’t need to I don’t need toprocess them but normally with thisrecipe you will process it in a boilingwater bath for ten minutesafter after this point when you get themthe lids on themhmm too many onions they’re holding upprogress make sure I’ve got plenty ofbrine in there too I mean syrup I’msorryI keep talking about run when I’m makingthere we go all right now then that’sthe garlic one for the next one the topand an extra one of the cloves on topall right nowpass these out among the family and letthem test them see what they think atthe flavorgot plenty of syrup in therethese onion oil is kind of kind of justturning the ropes and sticking thingstogether this recipe is supposed to makefour pints so that should be eight halfpounds let’s see if that does a littlebit more sookay now let’s get some liquid hereput the rest of these into theseokay now then we clean my clean that’ssugar yeah no sweat water wet cleanpaper towel to do that with these areactually they can be they can be left tosit for for a couple of weeks before youeat them but they can also be eaten thenext daysince they’re completely cooked togetherthere we godoing all our plain ones on the firstand in the same kinds of jar so that Iwon’t lost on the toys are the pointsand which ones are the ones with thevariations in them closegarlic with the clothes with the booth[Music][Music]we’re not knowing what these sittingcool rock well we’ll let my dad see whathe thinks of them anyway I’ll come backand let you guys know