Thursday, August 13, 2009

Down On The Farm Pickles

You didn't know this was a cooking blog did you? I mean, I've given you salsa, and now I'm giving you pickles. And not just any pickles, bread and butter pickles, and man are they good.
So here's how ya make 'em!

First of all you need cukes! Lots and lots of cukes! It's a good thing we have lots of cucumbers in our garden.

You wash and slice the cukes like so. To make one "batch" of bread and butter pickles, you need one gallon of sliced cukes. Slice them as thin as you can.

Then you need green pepper and onion. Again washed, and sliced fairly thin.

Then you place the cukes, the green pepper and onion in a large crock. I layered mine. Then you take one quart of crushed ice and 1/4 cup pickling salt and put that on top of the vegetables in the crock. Now, you'll need to put a glass plate or something on top of the ice and then weigh it down with a couple of cans of corn or something. Keep in mind that what you put on the plate to weigh it down needs to be clean because, after sitting there for 3 hours it will "sink" and water will be over the plate or whatever you use.

Let all that sit for 3 hours then drain, but don't rinse.

Now, you place all of this in a large aluminum or enamel pot and add white vinegar, sugar, turmeric, mustard seed and celery seed. Bring this to a boil, put in your pint jars, and process in a boiling water bath. Now folks, I'm not kidding, these are the BEST bread and butter pickles I have ever eaten. Try them, I think you'll love them too! We've made about 25 pints! Mmmmm, Mmmmm Good!!!!!


  1. Y'all just grow 'em better down south there :) I could be tempted to beg for cucumbers from someone I know - just to try this recipe. Great directions! Thanks! -Tammy

  2. Just rambling through, checking out other Missourians with blogs.