Pickles in a Pail (aka Bread and Butter Pickles) are delightfully easy to make. They also go with just about everything. I love their sweetness and crunch in a sandwich or alongside a Thanksgiving turkey.
This recipe for Pickles in a Pail came from my friends Cindy and Joanne and the time I visited their cabin near Smoky Lake, Alberta. It was late August and the garden’s bounty was overflowing. There was enough zucchini to build a fort, tall corn stalks, tomatoes, hill upon hill of potatoes, and oodles of baby cucumbers. Joanne had picked a peck of perfect cukes and had a pail of these pickles fermenting.
I tried them. I loved them. And, I was thrilled when my friends shared the recipe. Of course, they shared it. They are cooks and generous people. Happily, I’ve been making these Pickles in a Pail ever since. They are my new favourite pickle. I hope you like them as much as I do. Please leave a comment and let me know if you do make them.
PrintPickles in a Pail
Crisp and sweet with the snappy crunch trademark of bread and butter pickles.
- Prep Time: 60 minutes
- Cook Time: + 5 days fermenting (if using that method)
- Total Time: 50 minute
- Yield: 8 to 10 cups
- Category: preserves
- Method: canning or fermenting
- Cuisine: Canadan
Ingredients
About 3-5lbs pickling cukes (cut blossom end off and slice thinly)
2 thinly sliced onions, optional
1 diced red pepper, optional
4 cups vinegar
4 cups sugar
½ cup pickling salt
½ teaspoon turmeric
1 teaspoon celery seed
1 teaspoon yellow mustard seed
Instructions
1. Cook the vinegar, sugar, salt, turmeric, celery and mustard seeds until sugar and salt are dissolved and mixture comes to a full boil over medium-high heat.
2. At this point, you can add the vegetables to the brine for one minute, then jar in sterilized jars and seal.
OR
1. Pour the brine over the vegetables in a big glass bowl, stir, cover with cheese cloth or a plate, and leave on the counter for 5 days to ferment. Then, divide in jars and store in the refrigerator.
Keywords: Pickles in a Pail
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