Winter Blahs and Paul’s yummy pickles!


So the other day a friend of ours gifted me with a jar of pickles. OMG! they were the best pickles I have had in soooooooooooo long. I rationed them but it was a small jar and I knew I would soon be without these pickles on my plate. What to do what to do! I emailed our friend and complimented him on the pickles and politely asked if he would share the recipe. Well YAHOO  he had no problem passing on the recipe to me. I was surprised as most people say “oh they are a secret recipe”   “oh I can’t give it to you that was my mother’s recipe or grandmothers recipe” Well he was proud to pass it along and I could not wait to get the ingredients to make them. I bought new spices as mine were as old as Methuselah and keeping up with my purge and replace mantra I got new spices.

Here is the recipe :

Bread & butter pickles


18 cucumbers, 3-4” long; thin ones 8 or 10 medium onions
1/2 cup pickling salt

Slice cukes and onions. (Cauliflower and red pepper can be added) Layer the cukes and onions and salt in a glass container or stainless steel container
Let stand for 30 minutes.

Rinse well with cold water, drain well in a colander.

Boil the following together for 4-5 minutes in a large pot:

2 1/4 cup white vinegar

1 1/2 tsp. celery seed

1 TBSP mustard seed

1 tsp. turmeric

1 1/2 cups brown (yellow) sugar

2 1/2 cups white sugar

Add cukes and onions to the vinegar mix.
Bring to ALMOST the boiling point, stirring with a wooden spoon to heat evenly.

Spoon into jars and seal, using snap lids that have been brought to a boil.
Do not put through a hot water bath. 

Below are pictures of the process



I bought the small seedless cucumbers in the vegetable section of the Super Store. And yes that is Windsor pickling salt. opps my bad!  I had the french side facing out, but you get it right?



After I sliced up all the cukes and onions using my food processor I sprinkled the 1/2 cup of pickling salt over the top and then with a wooden spoon I stirred the salt in to make sure everything was covered, covered with a tea towel and let it sit on the counter for 30 minutes while I was getting my jars, covers and liquid ingredients ready. I rinsed and set my colander on my bowl to let it drain while I got the liquid ingredients boiling. By the time the 4-5 minutes were up the cukes and onions were ready to add to the liquid.


After I boiled the vinegar, tumeric, celery seed and mustard seed I dumped the thoroughly rinsed and drained cukes and onions into the pot. I had the stove on medium high so the pot would not scald, stirring so the ingredients were mixed well. Then I kept stirring so it would not scald and watching to make sure it did not come to a boil again.




I then proceeded to scoop the pickles into jars. It makes a nice small batch of pickles which is ideal here because I am the only one that eats pickles and relishes and chows.  I had the lids in a pot on the stove that I had boiled.

Remember that these pickles do not have to go through a water bath…..NOPE…Once they are spooned into the jars and the covers put on, you are DONE! Just let them cool and then put them in your fridge.

Feel free to make your own. I guarantee you will love the taste of these pickles.

#YUMYUMYUM  #yummypickles

My next kick at the can will be Million Dollar Relish. Anxious to make and taste these as they were the big discussion at my group meeting this week.

And on that note. Have a great snowy weekend and remember spring is just around the corner (so they say) yup.. I will believe that when it happens.

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