2009.06.19
Seeking a pickle recipe
This past weekend, I received an email from reader Ginger Rose, who is looking for a little help from fellow readers and pickle lovers.
Ginger wants to make bread and butter pickles, but she needs a tested-and-tried recipe. Does anyone out there have a good recipe for bread and butter pickles that Ginger could have? With cucumber season almost upon us, maybe some other folks would find it useful, too!
Meanwhile, keep those iced tea comments coming on the post below. And have a sweet - or unsweet, if you prefer - weekend!
Sadly enough, the best pickle recipe I've ever tasted is:
1. Go to Kroger
2. Buy a jar of pickles
3. Chill
4. Open
5. Enjoy
Almost every homeade pickle recipe I've ever tasted brings back memories of Barney Fife trying to pawn off Aunt Bea's "Kerosene Cucumbers"
Comment by Rich — June 19, 2009 @ 3:41 pm
Rich, I love that episode!!!
Comment by Lindsey Nair — June 19, 2009 @ 4:17 pm
There is a mix that you can buy that makes good pickles. We used to use it all the time when we made pickles.
Comment by Kelly Hoge — June 19, 2009 @ 4:21 pm
Whenever I see the kerosene cucumbers episode, I have to go grab a pickle from the fridge. :- )
I haven't tired this, but here is a recipe from a cookbook called the Blue Willow Inn Bible of Southern Cooking
Bread and Butter Pickles
2 1/2 lbs of medium cucumbers, cut into 1/8 inch slices
3 medium onions, thinly sliced
1/4 cup salt
2 cups vinegar (5% acidity)
1 1/2 cups granulated sugar
2 teaspoons celery seed, 1 teaspoon mustard seeds, 1 teaspoon ground ginger
In a large glass container, layer the cucumber, onion and salt. Cover with ice and let sit for 2 hrs. Drain and rinse thouroughly. Drain again. In a large Dutch oven, combine the vinegar, sugar, celery seed, mustard seed and ginger. Bring to a boil. Add the cucumber and onion. Reduce the heat to low and simmer uncovered for 20 to 30 minutes or until tender. Pack the hot pickles in hot sterilized jars leaving 1/2 inch head space. Remove the air bubbles. Wipe the jar rims. Cover at once with metal lids, screw on the bands, and process in a boiling water bath for 10 minutes. Set aside to cool before storing.
I guess you could double or triple the recipe, depending on how many cukes you have.
Comment by Debbie — June 19, 2009 @ 4:59 pm
This is a great bread and butter pickle recipe. It is from my mother in law and is just the right amount of sweetness. I know that some homemade pickles end up almost candied - gag me with a spoon. These are great on a turkey sandwich.
Grandma Gloria's Bread and Buttler Pickle Slices
Combine:
4 1/2 quarts thinly sliced unpared cucumbers (about 5 pounds)
6 medium white onions, sliced
2 red or green peppers, cut in strips
3 cloves garlic, crushed
1/3 cup salt
Cover with ice cubes and mix thoroughly. Let stand three hours.
Combine:
5 cups sugar
3 cups white vinegar
2 T. mustard seed
1 1/2 t. celery seed
1 1/2 t. turmeric
Pour over drained vegetables and bring just to a boil. Pack at once in hot sterilized jars. Leave 1/4 inch head space. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Makes 8 pints.
If you haven't canned pickles before I think the Ball Canning Company has directions on their website to guide you through the process.
Enjoy!
Comment by Amy — June 19, 2009 @ 5:45 pm
Isn't there such a thing as refrigerator pickles? I don't want to can five quarts of pickles, just make one jar.
Also, what is the difference between dill and Polish dill pickles? And why are the Polish dills so hard to find?
Wonder why you can't buy bread and butter pickle relish. B and b pickles are much better in tuna salad, egg salad, and ham salad.
Comment by Connie Akers — June 20, 2009 @ 7:42 am
Im inviting my 82 yr old mother in law (from Smithfield VA) for a visit to SML during pickle making season this summer. We have used her pickles for 42 years for chicken salad, potato salad, etc and I think it is time I learned how to do it "her" way....I will pass the experience on.
Comment by Marie Batten — June 20, 2009 @ 5:41 pm
These recipes really take me back to the good ole days.
Comment by Roanoke Ron — June 20, 2009 @ 9:01 pm
i can dill green beans!!!! if you love dill pickles you will looovveee them!!! they are green beans with the crunch and taste of a dill pickle (you would never ever believe it was a green bean)!!!!! i canned 12 pints last year and we ate them in 4 days!!! they are addicting and better than pickles!!!! if anyone is interested i will share the recipe...amazingly easy but must have a pressure canner!
Comment by rsuggs132 — June 20, 2009 @ 9:04 pm
Rsuggs, I LOOOOVE dilly beans, as we call them in my family. I wrote a blog entry with my mom's recipe. If anyone is interested, search Roanoke.com (top of page) for "dilly beans."
I want to hear about your pickle-making adventures, Marie. Thanks everyone for the great-looking recipes.
Comment by Lindsey Nair — June 21, 2009 @ 8:12 pm
Oh, and Connie, I'm going to look into your questions.
Comment by Lindsey Nair — June 21, 2009 @ 8:12 pm
I use Mrs. Wadges pickle mix for bread and butter pickles. I also use the dill pickle mix. The price is reasonable and the convenience can not be beat. (unless you choose to buy)
Comment by Robbie — June 22, 2009 @ 10:08 am
I don't know about all the Kroger stores, but the one in West Salem sells Polish dills imported from Poland in their ethnic foods section. I bought a jar once and they are a little different from American made dills. The brine wasn't quite as sour as American dills. My favorite brand of dill pickles in Mt. Olive. I remember years ago, my mom used to buy Polish dill pickles called Polski Wyrob, but I don't remember who made them. I do remember how delicious they were.
Comment by Debbie — June 22, 2009 @ 6:27 pm
There's nothing quite like dilly beans! I love 'em kicked up with cayenne pepper when I can them. Try them on hotdogs, chopped on a summer salad, and of course straight from the jar with an ice cold beer. A true summertime treat!
Comment by Angela — June 23, 2009 @ 1:58 pm
Just thought of something else - when we can pickles on the farm we always add a grape leaf to each jar. I don't know the science behind it but it's supposed to keep the pickles crisp. Seems to work!
Comment by Angela — June 23, 2009 @ 1:59 pm