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Welcome to our blog! This blog will keep you updated on our summer learning garden programs and recipes for the vegetables in your CSA. For more information about Waltham Fields check out our website!

Wednesday, July 27, 2011

Bread and Butter Pickles

My first taste of a home-preserved harvest was a jar of bread and butter pickles my grandfather had made for Christmas celebrations when I was a child. I remember thinking those crisp and sweet disks were the most delicious pickles I had ever had. Truth be told, I still prefer these pickles to their dill counterparts (no offense to them; they'll be put up before the end of summer, too, using freshly-picked dill heads and garlic from the garden).

With an abundance of cucumbers on hand, I decided to try out this tested and true Ball Blue Book recipe for bread and butter pickles, canned for shelf stability using the boiling-water bath method.

Bread and Butter Pickles
makes about 7 pints

  • 4 lbs 4-6 inch cucumbers, cut into 1/4 inch slices
  • 2 lbs onions, thinly sliced
  • 1/3 cup canning salt
  • 2 cups sugar
  • 2 tbsp mustard seed
  • 2 tsp turmeric
  • 2 tsp celery seed
  • 1 tsp ginger
  • 1 tsp peppercorns
  • 3 cups vinegar


Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice cubes and let stand 1 1/2 hours. Drain; rinse; drain again. Combine remaining ingredients in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.


Image by Rebekah Carter (2011). Recipe from the Ball Blue Book Guide to Preserving.

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