I love bread and butter pickles. The problem with being a green eater is that I've yet to find any bread and butter pickles that don't have high fructose corn syrup as their second ingredient. So, in an explosion of curiosity, I decided to make them.
I tried two different methods for refrigerator pickles, using a base of pickling cucumbers from the local market.
Version One: From a Packet
This used a package of Ball's Bread and Butter Pickle mix. Just follow the directions on the back.
The verdict: These were rather sour for bread and butter pickles. Excellent texture, though, and very easy to make.
Version Two: Microwave Bread and Butter Pickles
- In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.
- Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.
- Transfer to sterile containers. Seal and chill in the refrigerator until serving.
I have a friend, Kate, whose family cans and preserves vegetables and fruit by the gallon when it's inexpensive. She's going to teach me how to oven can - which is faster and easier than water bath canning and lets you make larger batches at a time. I'll be sure to share how it goes!