Wednesday, June 30, 2010

Bread & Butter Freezer Pickles

Bread & Butter Freezer Pickles

Seeing the other pickle recipe inspired me to find a bread and butter pickle (sweet pickle) recipe that didn't require any canning (since I don't know how to do that . . . yet). Here's one that I adapted from

7 cups cucumbers, sliced
2 cups sugar
1 cup white vinegar
1 cup onion, sliced
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon turmeric (this gives it that b&b “look”)
1 tablespoon mustard seed

Mix vinegar and sugar until sugar dissolves. (I had to bring it to a boiling point and boil for about 2 minutes to get it to dissolve.)

Then I added the spices to the pan and let it cool just a bit.

Place cucumbers and onions in a large bowl and pour the liquid over them. Refrigerate overnight.

Pack into freezer-safe canning jars (or other suitable containers) and freeze.

Not sure how long these last in the freezer, but I can’t imagine ours going bad before we eat them all!

I got 7 pints from this recipe.

1 comment:

  1. Oh yum, I love bread and butter cucumbers. I never thought to make my own.