Thursday, August 4, 2011

Old Fashion Bread and Butter PIckles

Yields 6 500ml jars

4lbs small pickling cucumbers
1 package pearl onions
2 tbsp pickling salt
4 cups cider vinegar
3 cups white sugar
2 tbsp mustard seed
1 tsp celery seed
1/2 tsp turmeric
1/4 tsp ground clove

1. Remove stem & blossom end from the cucumbers and slice into 3/16 inch rounds. Blanch & skin pearl onions. Place prepared cucumbers and onions in a large bowl, mix in salt and let stand 3 hours. Now drain & rinsed the vegetables.

2. Combine vinegar, sugar and spices in a large pot. Bring to boil over high heat. Then add the vegetables to the brine and boil until they are no longer bright green, about 30 seconds.

3. Remove the vegetables from the brine with a slotted spoon and pack into hot sterilized jars. Pour liquid over the vegetable to within 1/2 inch of the jar rim. Process 10 minutes in a boiling water bath.


  1. I feel for you! I've been working in tomatoes, and this weekend it'll be pears. Too bad we can spread the fun out over the whole year! Your pickles look beautiful!

  2. Peggy - It can be quite a challenge to get it all done in a short period of time.

  3. We're drowning in tomatoes at our house. Doesn't help that on top of that our CSA just gave us 7 large heirlooms in our share! I don't want to complain though because winter will be here soon enough and then I'll be missing all the stuff!