Bread and Butter Pickles Recipe Made with Cucumbers and Shallots

Some years we get a lot of cucumbers, other years we get just enough for me to enjoy a few dishes of Sunomono and several batches of Tzatziki. Other years there are so many I can hardly keep up and I am canning garlic dill relish and dill pickles like a madwoman and I start looking for other things to do with cucumbers. Someone suggested a bread and butter pickles recipe and I was sure, why not – what do I have to lose at this point?

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Bread and Butter Pickles

5 – 6 pints

10 cups of sliced pickling cucumbers
8 shallots sliced thin (a mandoline helps to get them sliced evenly)
1/2 cup of pickling salt
3 cups of white vinegar
2 cups of sugar
2 TBSP of mustard seeds
1 tsp of celery seeds
1 tsp of ground tumeric.

Mix the cucumbers, shallots and salt in a large non reactive bowl

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Cover with cold water and let sit for two hours
While the cucumbers and shallots are sitting, prepare your water bath canner and pint jars.
Drain the mixture in a colandar and rinse with cold water

In a large, not reactive pot bring the vinegar, sugar, mustard seeds, celery seeds and tumeric to a boil. Add the cucumbers and shallots. Return to a boil. Turn off the heat.

Pack the pickle mixture in pint jars leaving 1/2″ head room. Use a plastic spatula to remove any air pockets. Add more liquid if necessary
Wipe the rims. Warm the lids, place them on the jars and add the bands twisting to finger tight.
Process for 10 minutes. If you are above 3,000 follow the directions for canning at higher altitudes.
Turn the heat off under the canner and let the jars sit in the canner with the lid on for 5 minutes.

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Remove the jars and let them sit overnight before moving.
Store as you do

How Was the Bread and Butter Pickles Recipe?

I only know because I had about 5 1/2 pints worth so I put some in the refrigerator. Otherwise they would have all gone into jars to be opened later. They are tasty but I must admit that I enjoy dill pickles more. These are a bit on the sweet side – which they are supposed to be – but I just like a more vinegary pickle. I used the ones I had on a tuna sandwich and they went well with the fish. I also think I was happier with the shallots than I would have been with onions as I am not a big onion fan.