Marty’s Foolproof Bread and Butter Pickles

 

  • Utensils

 

  • 12 Quart Pot
  • 1L Mason Jars (new Lids)
  • 2L Measuring cup and measuring spoons
  • Knife

 

  • Ingredients

 

  • Salt
  • Sugar
  • White distilled vinegar (5% acid)
  • pickling cucumber 1-1.5 inch thick and 4-5 inches long
  • Onion
  • mustard seed
  • celery seed
  • Spicy Option  chili peppers/jalapeno peppers/hot banana peppers (for hot and zesty Bread and Butter)

 

 

  • Brine Formula

 

  • 2L of Brine
  • Add 1L (1kg) of sugar
  • Add 60ml of salt
  • Add 500 ml of vinegar
  • Fill to 2L in measuring cup with hot water
  • Stir until all dissolved

 

 

  • Pickling directions

 

  • slice cucumbers ⅜ -½ inch thick
  • Slice ¼ cup of onions
  • Add ½ tsp mustard seed and ½ tsp celery seed to bottom of jar
  • For Spicy Add one of the following:  3 chili peppers (dried), ¼ cup of sliced jalapena or banana peppers to bottom of jar
  • pack the sliced cucumbers and onions tightly into jars
  • add brine to jars and fill to the top leaving ¼ inch fro the rim of the jar.  Close cap tightly
  • Place jars upright into the pot (do not stack jars) and fill the pot with tap water to cover the bottles.  Bring the water to a slow boil and continue boiling for 5 minutes.  Remove the pot from the burner and begin adding tap water slowly to the pot so that the pot overflows at a slow trickle into the sink (if cold water is added too quickly the jars may crack from shock!).  Continue this until the jars are cool enough to hold against your face.  Turn the bottles upside down and place in a dry dark cool place.  Your pickles will be ready in two days.  Pickles can be stored in a dry, dark place until opened.  Best if served chilled.