Monday, June 30, 2014


Since many of you home gardeners will soon have cucumbers coming out of your ears, I thought I’d post this superb pickle recipe. These babies get more requests for “MORE” than any of my jams and even ketchup – yeah, I make my own. It’s a process to make these, but not difficult and sooo worth it if you like a sweet pickle. Plus, one of the ingredients is turmeric and “recent studies suggest” this lovely yellow spice cures most illnesses and once restored a limb on a man in Northern Ugiwanistan. Okay, I made that last part up, but do try the pickles. And let me know how you like them.

Grandma’s Bread and Butter Pickles

Slice enough gently scrubbed cucumbers to equal 4 quarts
Slice 4-6 medium onions (rings)
Add one green pepper cleaned and sliced into strips
3 whole garlic cloves

Put the vegetables into a large container and cover with ½ cup of plain (Kosher) salt.
Cover with crushed ice and let sit for 3 hours (I cover the bowl with a kitchen towel, too). This smells up the whole house divinely.

Bring to boil in large stockpot:

5 cups sugar
3 cups apple cider vinegar
1 ½ tablespoons turmeric
1 ½ tablespoons celery seed
2 tablespoons mustard seed

Drain the vegetables well and add to the syrup. Bring the mixture to a boil. It takes a while to come to a boil then let ‘er rip for about 5 minutes.

Pack into hot jars and seal.

Let sit for a few weeks for the flavors to blend.



  1. Hi, Susan:

    Your recipe is timely, as our garden is sprouting some beautiful cucumber leaves which will soon spring forth an abundant supply of cucumbers. I usually make soup out of whatever cukes we don't use in salads, but I remember you suggesting in the past that I try pickling.

    Thank you for the recipe.

    Be well.


    1. You're quite welcome, Janette. Thanks for stopping by. This recipe is a big hit around here. Our youngest son put in cukes just so he could make them. How fun it that? Hugs.

  2. Are they good and crunchy? Pickles, by their very nature, should crunch. :D

    1. I have crunchier recipes, but the flavor in these is exemplary. I try to use cukes that haven't gotten too big and crunch depends on that. =0)