Home veg gardeners often find themselves at the mercy of nature. One year’s drought is next year’s bumper crop. When you have eaten all the fresh produce you and the neighbours can handle, the final solution is to can for the future.
A favourite canning option in our family is bread and butter pickles. They originated in the early 1920s in the United States with
If you are a fan of crunchy bread and butter pickles you will love this recipe. If you use a sugar substitute this also becomes a great keto condiment.
Crunchy Bread & Butter Pickles
- 3 lbs crisp cucumbers sliced 1/4-inch thick
- 1/2 medium onion thinly sliced (omit if you aren't a fan)
- 1/4 cup kosher salt or sea salt
- 2 cups apple cider vinegar
- 1/2 cup water
- 1 cup sugar use sugar substitute for keto
- 2 tbsp. mustard seeds
- 1 tsp. celery seeds
- 1 tsp. tumeric
- In order to get a crunchy pickle, we need to remove water from the cucumbers. To do this put the cucumbers and onion slices in a colander over a bowl. Toss with the salt and let stand for 1-2 hours.
- Next, rinse off the salt, and then place in a single layer on a couple of sheet pans lined with paper towels. Cover with another layer of paper towels and let dry overnight.
- The next day, combine the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a large saucepan. Heat to a boil.
- Fill your sterilized canning jars with the cucumbers and onions, leaving about 1/2-inch space from the top of the jars. Pour the vinegar mixture over the cucumbers and onions to fill the jars. Seal the jars according to the manufacturer's instructions.