Make Monika's Bread and Butter Pickles

Edited by Graeme, Monika, Robbi, Eng and 3 others

Nearly everyone has their own approach to canning and preserving and recipes abound for some of the more common ones, such as pickles.

This is one that I particularly like and so do those who have tried it.

It's not difficult to make and they make remarkable homemade Christmas, birthday or just special gifts.

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Ingredients for Bread and Butter Pickles

Monika's Bread & Butter Pickles
  1. 1
    8-10 cucumbers, cut into ¼ inch thick slices
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  2. 2
    8-10 onions, cut into large pieces
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  3. 3
    4-6 green, yellow and/or red peppers, seeded & cut into large pieces
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  4. 4
    1 cup (250 ml) salt
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After cutting, layer the vegetables in a very large bowl, sprinkle each layer with some of the salt. Put at least one tray of ice cubes over the vegetables. Put into the fridge overnight. In the morning, drain the liquid and prepare the syrup.

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Syrup for Bread and Butter Pickles

  1. 1
    2 liters cider vinegar
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  2. 2
    6 cups (1.5 kg) granulated sugar
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  3. 3
    2 tsp.
    (10 ml) celery seed
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  4. 4
    2 tsp.
    (10 ml) turmeric
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  5. 5
    2 tbsp.
    (30 ml) white mustard seeds
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  6. 6
    2 tbsp.
    (30 ml) pickling spices (see the spice mixture below - you will have approximately 60 ml left over to use next time)
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Preparation

  1. 1
    Blend all ingredients in very large pot, and bring mixture to a boil; stir until sugar is completely dissolved.
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  2. 2
    Add vegetables, and cook until tender (about 20 minutes).
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  3. 3
    Pack into hot sterilized jars.
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  4. 4
    Run a long skewer down the inside of the jars to get rid of trapped air.
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  5. 5
    Put on lids.
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  6. 6
    If using screw on lids, put filled jars upside down on a clean towel, not in a draft, and allow to cool overnight.
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  7. 7
    Then store in a cool, dark place.
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Pickling Spices for Bread and Butter Pickles

Combine 1 tablespoon (15 ml) each:

  1. 1
    whole allspice
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  2. 2
    yellow mustard seeds
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  3. 3
    whole juniper berries
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  4. 4
    chili bits
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  5. 5
    white peppercorns
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  6. 6
    black peppercorns
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Tips

  • The pickles should be allowed to mature for one to four weeks before use, but they are wonderful even if used right away!
  • If you have problems with any of these steps, ask a question for more help, or post in the comments section below.

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Article Info

Categories : Cooking

Recent edits by: Anonymous, Lynn, Eng

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