Bread n Butter Pickles.
They're my favorite.
For good reason. They are DELICIOUS!
Why the name? Once upon a time, when there wasn't an Applebees on every corner or a McDonald's down every street, people ate what they had. What they had is what they made or grew. Picture a thick slice of homemade bread, slathered with real butter, and topped with sweet bread n butter pickles.
Excuse me while I wipe drool off my keypad.
I think I need to make a loaf of bread. And eat my pickles.
For reference, I am using the recipe from the Ball Blue Book.
Meet the stars of the show (fresh from my own garden!):
The cucumbers.
and their supporting act:
The Onions
Slice the onions and cucumbers
Layer them in a large mixing bowl, with portions of the required salt on top of each layer
This is what your bowl will look like with all the sliced cucumbers will look like:
Cover it all with ice and sit the bowl to the side for 2 hours
When the 2 hours are up, drain and rinse the cucumbers and onions really well
Set your colander in the sink to continue draining, and mix the rest of the ingrediants in a pot on the stove and bring to a boil
Add cucumbers and onions to the boiling mixture and stir well
Prep your jars. I prep mine in the boiling water of my waterbathe canner
Pack your jars with pickles and top with the boiling liquid. Clean the rims of your jars, top with sanitized lids and screw on rings.
Caution! Jars will be hot! I use my jar lifter to place them in the canner.
Process jars according to directions, and then remove from the waterbathe using your jar lifters
See all that steam? Yeah, it's hot. Please be careful.
Place your jars on a heat proof surface to cool, away from drafts
How delicious do these look?!
Once cool, remove the rings from your jars, check seals, and wash jars to clean any food particles off. Label with date and store in cool place. Wait at least two weeks for the pickles to develop their flavor before eating.
Happy Pickles!
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