Old Fashioned Bread and Butter Pickles -

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Old Fashioned Bread and Butter Pickles

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By Linda Ziedrich

Posted July 23rd, 2007

This article is reprinted with permission from The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market, by Linda Ziedrich, (1999, Harvard Common Press)

The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market

Servings:	Makes 4 Quarts if Pickles
Author Notes:	Bread-and-Butter Pickles have gone upscale, it seems. At a benefit for Citymeals-on-Wheels at Rockefeller Center in New York City, Alice Waters, chef and owner of *Chez Panisse* in Berkeley, served bread-and-butter pickles with smoked salmon and watercress on toasted walnut bread. (Afterward, though, she said she regretted not choosing miniature hamburgers instead of the salmon to go with the pickles.) These bread-and-butters are a little less sweet than most; you can increase the sugar, if you like. Some people also add a little ground cloves, and you might try some diced red pepper in place of some of the onions.
Ingredients:	6 pounds pickling cucumbers (4 - 5 inches) 2 pounds small onions, sliced into thin rounds 1/2 cup pickling salt 4 1/2 cups cider vinegar 3 cups sugar 1 1/2 teaspoons ground turmeric 1 teaspoon celery seeds 2 teaspoons yellow mustard seeds
Instructions:	Makes About 4 Quarts 1. Gently wash the cucumbers, and remove the blossom ends. Slice the cucumbers crosswise 3/16 inch thick. In a large bowl, toss the cucumbers and onions with the salt. Cover the vegetables with ice cubes from 2 ice trays. Let the vegetables stand 3 to 4 hours. 2. Drain the vegetables. In a large nonreactive pot, bring the remaining ingredients to a boil. Add the vegetables, and slowly bring the contents to a boil. Using a slotted spoon, pack the vegetables loosely in 8 pint or 4 quart mason jars, leaving 1/2 inch headspace. Divide the liquid evenly among the jars. Close the jars with hot two-piece caps. 3. To ensure a good seal, process the jars for 10 minutes in a boiling-water bath. 4. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the pickles.