yield: 2 quarts
prep time: 30 minutes
We love bread and butter pickles in our house. I have canned them before but these days I do not use the pressure or hot bath method of canning because I just don’t have a garden. Instead for this recipe you can prepare them and just put them right into the refrigerator. Â It is truly a quick and easy recipe and can be done start to finish in 30 minutes. Take a look:
Ingredients:
1 long English Cucumber (or several pickle sized cukes from your garden)
3 Cups distilled vinegar
3 Cups sugar
1/3 cup coarse sea salt (or canning salt)
1 tablespoon celery seed
1 tablespoon turmeric
1 tablespoon mustard seed
Supplies
- 3 Quart Saucepan
- 2 Quart Size mason jars
- 2 seals and bands for the jars
- Ladle
- Jar funnel
- Knife
- Cutting Board
How To Do It
Make the brine (makes enough brine for 2 quarts of pickles):
Put the vinegar, sugar, salt, celery seed, turmeric and mustard seed into a 3 quart sauce pan (note, turmeric will turn everything a lovely shade of bright orange/yellow so be careful to choose a pan and utensils that will not stain).
Cook the brine at medium heat on the stove top until the sugar and salt are dissolved (about 10-15 minutes). Â Stir occasionally to help dissolve the sugar and salt.
Meanwhile:
Cut the cucumber(s) into thin slices and place then into pint or quart mason jars (4 pints or 2 quarts).
When the brine is ready pour it over the cucumbers in the jar(s). Leave about 1/2 inch head space between top of pickles and lid. Place jars immediately into refrigerator.
 
 
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Eat ’em
Wait at least 24 hours before enjoying your pickles. Â We love them with grilled cheese sandwiches and tomato soup. BUT they are great with any sandwich!
