Bread and Butter Pickles

Got too many cucumbers from my garden last week whole kitchen counter was covered in em. Called mom for her pickle recipe cause I remember always stealing them from her pantry as a kid those jars lined up like soldiers on the shelf. She used to catch me sneaking down there after school one hand in the jar other holding a sandwich. Now my kitchen smells just like hers used to that tangy vinegar smell that gets in your nose and makes your mouth water. Funny thing is my kids are doing the same thing sneaking pickles when they think Im not looking. Caught my youngest yesterday standing on his tiptoes jar in one hand pickle juice dripping everywhere.

Worth The Mess

My kitchen gets sticky and smells like vinegar for days but who cares when the pickles taste this good. Counter gets all yellow from the turmeric and dont even get me started on the time I spilled pickle juice in my favorite shoes. But these taste way better than store bought ones you know the kind that sit forever on the shelf. Took some to my sisters BBQ last week in one of moms old mason jars. Jar was empty in 10 minutes flat and my brother in law kept asking if I had more in the car. Even my picky nephew who wont eat anything green ate three of em right there standing by the picnic table.

Shopping List

• Need These:
  • 6 cups sliced cucumbers grab the firm ones from your garden or farmers market theyre way better than grocery store ones that get soft too quick
  • 1 cup sliced onions get the sweet ones if you can find em they make the pickles taste better
  • 2 cups white vinegar dont use the fancy stuff regular white vinegar works just fine
  • 1 3/4 cups sugar sounds like a lot but trust me on this one
  • 3 spoonfuls pickling salt regular salt wont work the same learned that one the hard way
  • 1 spoon mustard seeds the yellow ones not the brown kind
  • 1 spoon celery seeds mom says this is the secret ingredient
  • spoon of turmeric gives em that pretty yellow color warning it stains everything it touches
  • bag of ice crucial part dont skip this
  • bunch of mason jars with new lids make sure theyre clean as can be

Making The Magic Happen

First Things First

Slice those cucumbers nice and thin doesnt have to be perfect but try to keep em about the same size. Mix em up with the onions in your biggest bowl the one you use for potato salad at family reunions. Sprinkle that salt all over toss it around with your hands then dump a whole bunch of ice on top. Now comes the hard part leaving em alone for couple hours. Go watch your shows or something but dont peek they need their alone time to get crispy.

Getting The Brine Ready

Once youve waited dump all that vinegar sugar and every single spice into your biggest pot. Turn the heat up and stir it around till the sugar melts completely. Your whole house is gonna smell like pickles now hope youre ready for that. While thats heating up drain those cucumbers and give em a good rinse.

Putting It All Together

Now dump those cucumber slices and onions right into that hot brine. Watch out it might splatter and let me tell you that hot vinegar stings. Let em cook about 5 minutes just until they change color a bit. Stir em gentle you dont want mushy pickles.

Jarring Time

If youre just making fridge pickles spoon em into clean jars let em cool down then stick em in the fridge. But if youre going full grandma mode and want to can em make sure those jars are sterilized in boiling water. Pack the pickles in leave a little space at the top and put the lids on tight but not too tight. Boil those jars for 10 minutes exactly set your timer dont guess.

Mix It Up

Made about dozen batches over the years and each one turned out little different. Threw some hot peppers in my last batch cause my husband loves anything spicy ended up being his favorite version yet. Mom never measures anything just throws stuff in says thats how grandma taught her. She puts in whatever spices she finds in her cabinet sometimes adds peppercorns or bay leaves. One time I ran outta celery seeds used dill instead worked just fine different taste but still good. Even tried adding garlic once like my neighbor suggested made the whole batch taste like Italian food but hey some folks loved em. Just dont add too many different things at once or youll end up with confused pickles thats what mom calls em when you cant tell what youre eating.

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Hard Earned Wisdom

Learned some things over the years mostly by messing up. Mushy cucumbers make mushy pickles no way around it so pick firm ones or your jars just gonna be full of sad green mush. That ice bath step seems like a pain but it really works dont skip it I did once and ended up with rubber bands instead of pickles. Clean those jars like your grandma is watching use hot soapy water rinse em twice. Had a whole batch go bad once cause I thought the jars looked clean enough boy was that a waste of good cucumbers. And dont forget to check the lids for rust or dents nothing worse than finding a bad jar in the basement month later. Write the date on top of the lid with a marker youll thank yourself later when youre trying to remember which batch is which.

How We Eat Em

These pickles show up at every meal somehow. My kid puts em on his grilled cheese says it makes the sandwich special. I chop em up real fine for tuna salad gives it a nice crunch and that sweet tangy kick. My husband though he just eats em straight outta the jar with a fork standing in front of the open fridge like nobody can see him. Started keeping a special jar just for snacking in the door otherwise wed never have any for meals. Even my mother in law asked for a jar last Christmas thats when I knew these were something special cause she never asks for recipes. Made pickle relish once too chopped em up fine mixed with some mayo perfect on hot dogs at the fourth of july picnic.

Keeping Your Pickles Fresh

Fridge ones last bout 3 weeks if nobody eats em first which never happens at my house. Keep em in the back of the fridge where its coldest. Canned ones stay good year or so in the basement gotta keep em somewhere dark and cool. Line em up on the shelf just like mom used to makes me smile every time I go down there. Once you crack a jar open it needs to live in the fridge no exceptions. Found that out when my sister left one out overnight whole jar went cloudy had to throw it away. If you see any bubbling or weird stuff floating in there trust your gut and toss it better safe than sorry thats what mom always says. Label everything with dates too cause once you start making different kinds youll never remember which ones which.

Getting Creative

My sister started adding carrots to her batches makes em look real pretty in the jar all orange and green. Some folks in my canning group cut back on sugar said it works fine if youre watching sweet stuff. Made a batch with less sugar last summer turned out pretty good different but good. Neighbors kid begs for the spicy ones puts em on everything even pizza if you can believe it. Tried making tiny batch once using those little pickling cucumbers from the farmers market came out cute as can be perfect for gift baskets at Christmas. Even attempted making relish once chopping up the pickles after they were done came out chunky but everybody loved it on their burgers at the block party.

Family Traditions

Started teaching my daughter how to make these last summer just like mom taught me. She stands on a stool helping me pack the jars loves hearing that ping sound when they seal. House smells exactly the same as it did when I was little that sharp vinegar smell that means somethings good is coming. Asked mom where she got the recipe other day she just laughed said grandma wouldnt give it up till she got married. Guess some recipes are worth waiting for. Now every time I open a jar its like opening a little bit of family history right there in my kitchen. My daughter already says shes gonna teach her kids someday guess thats how traditions keep going one pickle jar at a time.

Frequently Asked Questions

→ Why salt and chill first?

Draws out water and makes pickles crisp. Don't skip this step or they'll be soft.

→ Which salt to use?

Pickling or kosher salt only. Table salt has additives that make pickles dark.

→ Need to can them?

Only for shelf storage. Quick pickles keep 3 months in fridge.

→ When can I eat them?

Ready in 24 hours but best after 3 weeks. Flavors need time to develop.

→ Why fresh cucumbers?

Fresher cukes make crispier pickles. Old ones get soft no matter what.

Conclusion

Sweet and tangy cucumber pickles made with fresh pickling cucumbers, onions, and warm spices. Perfect for home canning or quick refrigerator storage.