Bread and Butter Pickle
Why I Love This Recipe
Daniel made these pickles because I really like Yum Yum's.
They look great he did a great job on them.
The last pickle I am doing this year is Bread & Butter Pickles. They are also known as Yum Yum Pickles which is what Bick's calls them, the largest pickling company in Canada.
They are a very good addition to things like tuna sandwiches and grill cheese right after it is removed from the pan. They are also good to use in tarter sauce.
With this being the fifth pickle/relish I have made this year I think we will be stocked up for at least two years. I guess it is one of those things that if you're in for a penny, you're in for a pound. This was my first year pickling and it really has gone pretty smoothly. I have made strawberry jelly in the past so I have had some practice canning but its been quite a learning experience.
I have one more preserve to do some time in the coming week and then I am finished canning for the year, I hope at least. My last canning post will be for Spiced Pear Jam, it is an amazing recipe. I will also do an updated of the veggie patch this coming week, I have not posted about it in a week or so.
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Ingredients You'll Need
Bread & Butter Pickle Recipe aka Yum Yum Pickle Recipe
Yields 5 One liter jars (5 quart jars)
4 liter or 4 quart pickling cucumbers
4 large onions
1/2 cup pickling salt
4 cups boiling water
5 cups vinegar
5 cups sugar
1 tablespoon mustard seed
1 tablespoon celery seed
Directions
Start by scrubbing the cucumbers and then use a Cuisinart food processor or the like to slice the cucumbers into thin circles. Then quarter the onions and slice them thinly as well. In the end you should have approx. 24 cups of sliced vegetables.
Now add the sliced vegetables to a large pot, add the salt, mix well and then cover with boiling water. Let this sit for 3 hours or overnight.
After the brining time has past, transfer the vegetables to colanders to drain and then rinse well with cold water. Once rinsed, press out the excess moisture.
Now put your cleaned jars into a cold oven, right side up on a sheet pan and turn the heat to 225. Sterilize for 20 minutes or until you are ready to use them. Well the jars are being sterilized bring the canner to the boil. Finally add the sealer lids to a small pot, cover with water and put on low heat to soften the rubber seal.
Once all that is finished, add the vinegar, sugar & spices to a large pot and bring that to the boil. When the vinegar solution is boiling add the drained vegetable mixture, stir and bring back to the boil. After the boil is reached remove from the heat and ladle into the sterilized jars, place a heated sealer lid on the jar and tighten the threaded lid on until just tight.
Now transfer the jars to the canner and boil for 10 minutes once the boil is reached. Then transfer them to a t-towel to cool. Once cooled let them pickle for a few weeks and then enjoy.
