Life is full, and the days
I grew up watching my grandmother preserve fruits and vegetables all summer long. Thankfully, my mother continued the tradition of preserving pickles and jams, and when I became an adult and carried the caning torch, my Grandmother’s old-fashioned bread and butter pickle recipe
As a lover of cultural flavors and ethnic foods, taking a classic recipe and adding an exotic twist using herbs, spices, or unexpected ingredient is a large part of what inspires me in the kitchen. I use turmeric in many Indian, Middle Eastern and Mediterranean dishes, so I thought I would give it
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
- 6 pounds pickling cucumbers 4-5-inches long
- 2 pounds yellow onions thinly sliced and halved
- 1/2 cup Pickling salt
- 4 cups ice
- 4 1/2 cups apple cider vinegar
- 3 cups granulated sugar
- 2 teaspoons ground turmeric
- 2 teaspoons whole celery seed
- 2 tablespoons whole yellow mustard seeds
- Wash and cut cucumbers into 1/4-inch slices. In a large bowl, toss the cucumbers and sliced onions with salt. Cover vegetables with ice cubes and let stand at room temperature for 2 hours.
- While the cucumbers are cooling, boil 7 to 8 pint jars in a water bath caner or large pot filled with water over high-heat. Remove the jars from the water and let cool.
- In a separate large pot, add the apple cider vinegar, sugar, turmeric, celery seed, and mustard seed and bring to a boil over high-heat.
- While the liquid is cooking, prepare your lid and bands by placing them into a small saucepan covered with water and bring them to a simmer. Turn off heat and rest lids in water until ready to use.
- Drain the water from the cucumbers and onions and transfer the vegetables to liquid in the pot. Return the liquid to a boil. Using a slotted spoon, transfer the vegetables to a pint jars, leaving 1/2-inch headspace. Fill each jar with the liquid, making sure to include plenty of mustard seeds in each jar.
- Remove the lid and band from the water adding to each filled jar. Close the band finger-tight only, and transfer jars to the water bath. Process jars for 10 minutes.
- Remove the jars from the water and let rest for a few hours before moving to a cool dry place. Store for at least 1 month before consuming. Always refrigerate the jar after opening.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com
Lov this recipe
I’m so glad you love the recipe! It’s a generational favorite with a twist! Honestly, I can’t get enough of them myself. Enjoy!
when i combine all those veggies with only four cups of liquid I’m worried there will not be enough liquid to cover them to bring to a boil.
Feel free to add more apple cider vinegar and a bit more sugar when making it to get additional liquid. You can always discard any unused liquid if needed. Hope that helps. Enjoy!