Gwbertlady.com

Nearly everyone has their own approach to canning and preserving and recipes abound for some of the more common ones such as pickles. This is one that I particularly like and so do those who try it. It’s not difficult to make and they make remarkable home made Christmas gifts.

Bread & Butter Pickles

8-10 cucumbers – cut into ¼ inch thick slices
8-10 onions – cut into large pieces
4-6 green, yellow and/or red peppers, seeded & cut into large pieces
1 cup (250 ml) salt

After cutting, layer the vegetables in a very large bowl, sprinkle each layer with some of the salt.  Put at least one tray of ice cubes over the vegetables. Put into the fridge overnight. In the morning, drain and prepare the syrup.

Syrup

2 litre cider vinegar
6 cups (1.5 kg) granulated sugar
2 tsp. (10 ml) celery seed
2 tsp. (10 ml) turmeric
2 Tblsp. (30 ml) white mustard seeds
2 Tblsp. (30 ml) pickling spices

Blend all ingredients in very large pot, let mixture come to the boil, stir until sugar is completely dissolved.  Add vegetables, cook until tender (about 20 minutes). Pack into hot sterilised jars. Run a long skewer down the inside of the jars to get rid of trapped air. Put on lids. If using screw on lids, put filled jars upside down on a clean towel, not in a draught, allow to cool overnight.  Store in a cool, dark place.

The pickles should be allowed to mature for 1-4 weeks before use, but they are wonderful even if used right away!

Pickling Spices

Combine 1 Tablespoon (15 ml) each -

whole allspice
yellow mustard seeds
whole juniper berries
chilli bits
white peppercorns
black peppercorns
and 5 large bay leaves – cut or torn into small pieces.

One Response to “Bread and Butter Pickles Recipe”