Wednesday, June 23, 2010


Is there anything better than bread 'n butter pickles from your own garden? I catch my boys (the tall one too) at random times of the day standing with the fridge open with a fork in their hand and vinegar dripping down their chins.

1 lb. pickling cucumbers, slice 1/4"
1 small white onion rings, sliced 1/4"
2 c. white wine vinegar (any vinegar will do)
3/4 c. sugar
1/4 c. kosher salt
1 tsp. celery seeds
1 tsp. mustard seeds
2 bay leaves

Place sliced cucumbers and onions in a heat proof bowl. Bring other ingredients to a boil until sugar and salt are dissolved. Quickly pour over cucumber/onion mixture and let sit. When the bowl contents have reached room temperature, pour into quart size canning jar and place in fridge. Easy and yummy!


katie said...

What's your recipe for bread and butter pickles? I've done dill pickles, but not bread and butter.
Not that I'm ready for the recipe yet! Our cuke plants are maybe two inches high right now. We've got a while to go:)

TnT said...

Oh, but when they're'll be glad to have this handy. It's best when you use cucumbers you picked that same morning. I want to try dill pickles too...but I'm waiting for my dill to get a little bit bigger =)