Traveling through Pennsylvania this past spring, A.D. and I stopped outside of Lewisburg for breakfast on the way back home from one of his expeditions.  The Country Cupboard was recommended to us for the ‘broasted’ chicken by a friend, but being early, we opted for regular breakfast fare.

A.D. was busy talking with a student and I excused myself, wanting to explore the shops in the restaurant…it is laid out like a Cracker Barrel, but way larger and more elaborate…and not a Cracker Barrel.  I scurried through the maze of shops and, not really being inclined toward much of the fare, made quick work of it.  Until I found ‘The Pantry’.

Thus far, you are likely starting to learn that I am slightly obsessed with pickles, a fact that will become very clear in the months to come.  However, for today, know that the gem of the pantry was the canned goods.  In particular, bread and butter pickles and sauerkraut.  I bought both.  The pickles were amazing, the sauerkraut is left for another day and another recipe.

So, for the past several months, I have been thinking about these pickles.  I have contemplated making a trip to Lewisburg specifically for these pickles.  I have researched the corners of the internet for a recipe that might work, but strangely, nearly all bread and butter pickle recipes are the same.

I was given a few pounds of pickles yesterday and settled on a blend of recipes that seemed like it would work for the amount of pickles I had on hand.

Bread and Butter Pickles

• 4-5 lbs pickles, sliced into rounds
• 1-2 lbs onions, quartered
• 1/2 c kosher or canning salt

In an overly large bowl, preferably glass as it is non-reactive, mix the pickles, onions and salt, ensuring that all vegetables get a bit of salt around them.  Cover with ice and let sit for at least 3 hours.  I used all the ice in my ice cube bin and it made about a 5″ layer on top of the pickles.  At the end of the rest period, drain the pickles in a colander and rinse well with cold water.  Set aside.

• 3 c Apple Cider Vinegar, I use Bragg’s ACV
• 1.5 c White Vinegar, I used Heinz as it’s from grain and not a petroleum distillate.
• 4 c sugar, I wouldn’t substitute any sugars here, I’m not sure how the process would be impacted
• 2.5 T mustard seeds
• 1.5 t celery seeds
• 1.5 t ground turmeric (be careful, this is a great dye!)

Combine the above ingredients in a large enough stainless steel pan to eventually accommodate your cucumber mixture. Bring to a boil stirring frequently.  Add in the cucumber mixture and return to boiling over medium high heat.  Stir to make sure evenness of heat.

Meanwhile, prepare your canning jars (6-7 pints) by ensuring they are clean and sterile and getting the lids ready.

Once the pickles mixture has reached the second boil, remove from heat and ladle mixture into canning jars.  Clean the rims with a wet paper towel and put on canning lid.  Hand tighten ring.

At this juncture, it is your choice whether you want to can them or not.  I typically won’t unless they don’t seal on their own.  I have canned with my mother since I was quite young and know when I can and can’t use something that was put up.  I urge you to err on the side of caution and can as instructed, but I just put in the hot pickle mixture and liquid, cleaned the rim and tightened the ring.  All of them sealed without trouble.

If you want more information on canning or troubled outcomes, I urge you to check out Iowa State’s tip sheet as it is a wonderful tool for beginning picklers.  I would note that it talks about the causes of a cloudy mixture and I expect my pickles will be cloudy due to using the unfiltered Bragg’s Apple Cider Vinegar.

I am now waiting patiently for the requisite two weeks that they recommend between canning and using.  I guarantee you that I am not able to wait that long.  I mean, look at them!

I will update soon!  If you want the original in the mean time, here is a link to Wos-Wit!