yield: 2 quarts
prep time: 30 minutes
We love bread and butter pickles in our house. I have canned them before but these days I do not use the pressure or hot bath method of canning because I just don’t have a garden. Instead for this recipe you can prepare them and just put them right into the refrigerator. It is truly a quick and easy recipe and can be done start to finish in 30 minutes. Take a look:
1 long English Cucumber (or several pickle sized cukes from your garden)
3 Cups distilled vinegar
3 Cups sugar
1/3 cup coarse sea salt (or canning salt)
1 tablespoon celery seed
1 tablespoon turmeric
1 tablespoon mustard seed
Make the brine (makes enough brine for 2 quarts of pickles):
Put the vinegar, sugar, salt, celery seed, turmeric and mustard seed into a 3 quart sauce pan (note, turmeric will turn everything a lovely shade of bright orange/yellow so be careful to choose a pan and utensils that will not stain).
Cook the brine at medium heat on the stove top until the sugar and salt are dissolved (about 10-15 minutes). Stir occasionally to help dissolve the sugar and salt.
Cut the cucumber(s) into thin slices and place then into pint or quart mason jars (4 pints or 2 quarts).
Wait at least 24 hours before enjoying your pickles. We love them with grilled cheese sandwiches and tomato soup. BUT they are great with any sandwich!