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Aunt Lena's Bread-And-Butter Pickles Recipe - Cooking Index

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Aunt Lena's Bread-And-Butter Pickles

Recipe Ingredients

4 lbs 1816g / 64ozUnwaxed cucumbers - (3" to 4" long)
1/2 lb 227g / 8ozOnions - (2 large)
1/2 cup 118mlCoarse kosher salt = (or 6 tbspns uniodized table salt or pickling salt)
2 1/2 cups 495g / 17ozSugar
1 1/2 teaspoons 7.5mlCelery seed
1 1/2 teaspoons 7.5mlMustard seed
1 1/2 teaspoons 7.5mlGround turmeric
2 1/2 cups 592mlCider vinegar

Recipe Instructions

To salt vegetables: Using mandoline or food processor, slice cucumbers and onions as thin as possible. In 4-quart bowl (not aluminum), layer prepared cucumbers and onions with salt. Cover with cold water. Refrigerate, covered, for 4 to 5 hours, or overnight.

To heat vegetables: Drain vegetables. Rinse and drain again. Refrigerate in colander set in bowl. Meanwhile, place sugar, spices and vinegar in a 6- to 8-quart saucepan. Stir to dissolve sugar. Bring to a boil. Add well-drained vegetables all at once. Stir to encourage even heating. Heat just to a boil.

To fill jars: Adjust heat to keep mixture hot, but not boiling. Using slotted spoon, fill hot, sterilized jars within 3/4- to 1-inch of top. Cover with boiling syrup to within 1/4-inch. Using tea strainer, remove spices remaining in pan, divide them among jars and seal. Discard leftover syrup. (Note: You may have as much as 2 cups leftover syrup, but it's too watered down by cucumbers to be reused.)

To store pickles: Seal. Cool. Label. Store in refrigerator. Wait at least 1 month before using, to develop best flavor. But for best quality, consume pickles within 6 weeks.

"Lynn Thomas on the Food Forum BB at"


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