Bread and Butter Pickles

With the abundance of rain we had in late May here in Weatherford, Texas, the pickling cucumbers got a little ahead of us. Really, they got huge, it seemed like overnight. My practical husband said he would save the day and whipped up a batch of bread and butter pickles with fresh garden onions.

This time around he did not let the cucumbers sit in salt to drain for an hour. They produced a little more liquid, but did not dilute the pickling broth that we could taste and were just as crunchy.

  • fresh pickling cucumbers
  • 1 sliced white onion


Heat the following items to a boil. Pour over sliced cucumbers and onion. Let cool to room temperature for an hour, then refrigerate. Good to eat in a couple of hours, better if they sit overnight. He’s made these twice now and we can’t get enough of them.

  • 1 cup sugar
  • 1 cup white vinegar
  • 1/2 cup white cider vinegar
  • 1/4 cup brown sugar
  • 1.5 teaspoons mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/8 teaspoon turmeric (we did not have, so left this out)

Recipe courtesy of The Recipe Girl.

 

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