Not everyone has the tools needed to can and preserve summer's bounty, but that doesn't mean they can't try their hand at making pickles. There are no water bathers or pressure canners involved with today's post. You don't need special jars or lids- you can recycle ones you already have. All you need to have is a fridge and a jar with a lid.
This recipe is easy and makes one quart at a time. It's perfect on days when you don't reap bushels of cucumbers from the garden or someone gives you a few extra from their harvest. The small batch concept is great for tight schedules.
These aren't the traditional store bought variety, but they are wonderful condiments. We serve them with sandwiches or as a "salad" at dinner. My husband's coworkers look forward to these pickles and beg him to bring a jar every now and then. Sometimes they have to wait, because our boys devour them faster than I can put them up.
Here are the items you will need:
- About 3 or 4 cups of sliced, firm, and small cucumbers. Save the large ones for eating in a salad.
- One medium sliced onion. I like to use thin rings in this recipe.
- 1 tablespoon salt. I use canning salt, but table salt will work also.
- 1 tablespoon mixed whole spice. This one is a little confusing at first, but I found a whole pickling spice in the baking aisle at the grocery store.
- 1 cup sugar
- 1 cup vinegar (enough to almost cover the cucumbers)
Here is how you concoct homemade bread and butter pickles without a canner:
- Mix the sliced cucumbers, onion, and salt together in a sauce pan. Let stand 3 hours and then drain the liquid off.
- Add the pickling spice, sugar, and vinegar to the cukes and onion.
- Bring them to boiling and stop. Do Not Cook!
- Pack them in your jar and let rest. These are not sealed properly so store them in your fridge!