Bread and butter pickles are more than just a sweet pickle. They have a tangy flavor from the seasoning and the onion slices. My grandmother used to make these so thinly that you could see through each slice. It was the only pickle that I remember her making, and they have never been duplicated.
Making pickles is a ritual that anyone lucky enough to get interested in canning will go through this time of year. The cucumbers vines are producing like crazy and the cool fall weather is starting to show. Now the canning season takes over the kitchen and these delicious, crispy pickles are the result.
No cucumbers? I have a tried and true recipe for zucchini bread and butter pickles that are amazing! Give these a try if you can't find any pickling cukes. The same rules apply: use fresh zucchini and pick them on the small side.
Zucchini Bread and Butter Pickles (ready to eat when they cool)
6 lbs thin sliced zucchini
2 cups thin sliced onions
1/2 cup pickling salt
2 cups sugar
2 quarts ice water
2 quarts distilled white vinegar
1/4 cup whole mustard seed
1/4 cup celery seed
1 tsp turmeric
Slice zucchini into 1/4 inch rounds
Slice onion into 1/4 inch slices and separate layers
Place zucchini and onion into a large pot, sprinkle with salt and pour ice water over all.
Let stand, covered, for 3 hours
Transfer veggies to a colander and rinse well, drain well
In a large pot, combine the sugar, vinegar, mustard, celery seed, and turmeric.
Bring to a boil over high heat and stir until sugar is dissolved.
Add the veggies and return to a boil.
Pack into prepared jars and add the hot liquid. Leave 1/2 inch headspace. Wipe rim and seal.
Process in a hot water canner for 10 minutes, from the point of boiling