This is for my canning class, as well as anyone else who is itching to get back into canning, and waiting for some fresh produce to put up . . .
These pickles are so good, you could eat them on a slice of whole grain bread, with a thin layer of butter and have a delectable meal. Hence the name — bread and butter pickles. No, wait. The name came from the man on the corner who made these in his basement during the Depression, and they were so good that he was able to sell them for enough money to put bread and butter on his own table.
I was just guessing, but while waiting for them to process in the water bath I looked online, and according to one web site, they were a regular part of the diet during the Depression. As regular as bread and butter, and probably eaten along with bread and butter, which is where the name really came from.
These pickles are similar to sweet pickles because they use a vinegar/sugar brine, but different because sweet pickles use sweet spices, such as cinnamon, cloves and allspice, and bread and butter pickles use savory flavorings, such as onions, mustard, ginger and celery seed. You could also use onions, mustard and turmeric instead of the ginger and celery seed.
First, take 2 lbs of cucumbers and cut into 1/4 inch slices. Don’t they look particularly good when cut with a wavy slicer? Mix in 1 pound of thinly sliced onions and 1/6 cup of canning salt (pickling salt is best, kosher is good, don’t used iodized salt). Let sit for 1 1/2 hours.
While waiting, prepare 5-7 half pint jars and the vinegar/sugar brine:
Combine in a saucepan:
—- 2 cups sugar
—- 3 cups vinegar
—- 1 cup water
—- 2 tablespoons mustard seed
—- 2 teaspoons celery seed
—- 1 teaspoon ginger
—- 1 tsp peppercorns
After 1 1/2 hours, drain the cucumbers and onions, rinse and drain again.
Simmer the vinegar/sugar brine in the saucepan. When it comes to a boil, add the drained cucumbers and onions. Return the ingredients just to a boil, not a minute more, and turn off the heat.
This is a hot pack pickle, vs. a cold pack pickle like the dill pickle. A hot pack pickle is just that — it is packed into the jars when it is hot.
Immediately pack the pickles into jars, using a funnel and pouring brine over until you have 1/4 inch headspace. You will probably have 5-6 half pints.
Screw on lids and process for 15 minutes in a boiling water bath, 20-25 minutes at 5000 feet.