My sister makes the best bread and butter pickles. I seldom make comments like this, but they are seriously that good. I’m determined to put up everything coming out of my garden this summer.
Here is the closest variation of her recipe. I have to say closest as she doesn’t measure and if you turn your back she will throw a few more spices in the pot and giggle. She’s stealthy that way. She also does ARMY batches so I had to break it down into a more managable ratio.
What you will need
1 Jar Pickling Spices
2 Tablespoons Red Pepper Flakes (if you don’t like it spicy than reduce this)
1 Sweet Onion
4 large Cucumbers
2 Cups Apple Cider Vinegar (NO DO NOT USE REGULAR)
2 cups Raw sugar
Canning Jars and Rims
Oven or pot to sterilize jars
First cut up your cucumbers and onions and toss in a couple tablespoons of salt.
Place cheesecloth on top of pickles and onions and cover with ice. I threw mine in the fridge to chill while I ran errands.
Place your pickling spice and red pepper flakes in a sauce pot. If you wish to add additional spices like Cinnamon and mustard seed now is the time.
You will add your equal parts of sugar and apple cider vinegar to your pan. You can use regular sugar, I prefer raw sugar.
Place pot on stove and bring to boil.
When you removed your pickles and onions from fridge they will have sweat a great deal. Drain the liquid off and then place them in our pot with your marinade.
Bring to a boil and allow to sit. This is where you will want to taste your liquid to make sure it’s spicy enough.
You will want to sterilize your jars and rims. You can process them in a hot water bath or rinse them in hot water and place in 200 degree oven for 10 minutes.
Ladle your pickles into jars and then add juice. Process in water bath for 20 minutes.
The perfect bread and butter pickles.