Bread and Butter Pickles

We make these pickles using cucumbers OR summer squash (zucchini) when either is plentiful.   Instead of buying relish, we use our pickles for topping burgers, brats, mixing into egg salad or just about anywhere we want a sweet, tangy pickle.  Delicious!

You don’t have to can this recipe.   They will store for months in your refrigerator without canning.

4 pounds cucumbers or summer squash, thinly sliced

2 lbs onions, thinly sliced

1/3 cup salt

1.5 – 2 cups sugar

2 T mustard seeds

2 tsps turmeric

2 tsps celery seed

1 tsp ginger

1 tsp peppercorns

3 cups vinegar – we’ve used both organic white and apple cider

In a large bowl, combine sliced cukes or squash with onions.  In another large bowl, layer the vegetables with the salt adding a layer of veggie and then sprinkling with a little salt.   Cover the top of the bowl with ice cubes and let stand 1 1/2 hours.

Meanwhile, combine the rest of the ingredients in a large saucepot and bring to a gentle simmer.  Turn off.

At end of the time, drain the veggies and rinse well.   Reheat the brine and pour over the veggies.   Return to large saucepot and heat to a simmer.

Pack in pint or half pint mason jars while hot.  If you do want to can, leave 1/4″ headspace, remove air bubbles and process 10 minutes in a boiling water canner.  Makes about 7 pints.

Note: Recipe taken from our 1995 copy of the Ball Blue Book Guide to Home Canning, Freezing & Dehydration