Honeyed Bread and Butter Pickles

"This recipe is from "Canning For A New Generation" by Liana Krissoff, and I'm posting it in response to a request. I haven't tried it but it sounds pretty good. She gives directions for pasteurizing the pickles or for processing them. Supposedly, pasteurizing results in a crisper pickle. You could also add 1/4 teaspoon of pickle crisp to each jar if you are processing them, to help keep them crisp. Prep time includes overnight soak; "cooking" time is processing time."
photo by a food.com user photo by a food.com user
Ready In:
9hrs 15mins
7 pints




  • Cut off the blossom end of each cucumber; cut into 1/4-inch rounds.
  • Cut the onions in half lengthwise and thinly slice them into half circles.
  • Put the cucumbers and onions into a large bowl and sprinkle with 1/4 cup of kosher salt, tossing to combine. Cover with a layer of ice cubes and refrigerate for 8 hours or overnight.
  • Pick out any unmelted ice, drain well, and rinse under cold running water. Toss with the mustard seeds, celery seeds, and red pepper flakes and set aside.
  • In a non-reactive pot, combine the vinegar, 1 and 1/2 cups water, the honey, turmeric, mustard powder, and the remaining 1 tablespoon kosher salt. If pasteurizing, bring the mixture to 160º to 180º on a candy thermometer. If processing, bring to a full boil.
  • Working quickly, pack the cucumbers and onions into the jars (not too tightly), leaving 1" headspace. Ladle the hot vinegar mixture into the jars, leaving 1/2" headspace at the top. Use a chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rim of each jar to remove any brine which may have gotten on the rim, then put a flat lid and ring on each jar, adjusting the ring so that it's just finger-tight. Place the jars in the water bath, making sure they are covered by at least 1" of water.
  • If pasteurizing, bring the water in the pot to 180ºF, and keep it there, adjusting the burner as necessary, for 30 minutes (use a candy thermometer to monitor the temperature). Any time the water spends below 180ºF must be added to the pasteurizing time so that the water is at 180ºF for a total of 30 minutes.
  • If processing, bring to a full boil and process for 15 minutes.
  • Remove the jars from the water bath, place on a folded towel, and do not disturb for 12 hours.
  • Check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.

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<p>I'm originally from Atlanta, GA, but I now live in Brooklyn, NY with my husband, cat, and dog. I'm a film and video editor, but cooking is my main hobby - if you can call something you do multiple times a day a hobby. <br />I enjoy all types of food, from molecular gastronomy to 70's suburban Mom type stuff. While I like to make recipes from cookbooks by true chefs, I don't turn my nose up at Campbell's Cream of Mushroom - I'm not a food snob. <br /> I love foods from all nations/cultures, and I am fortunate enough to live in NYC so I can go to restaurants which serve food from pretty much anywhere on the globe. Because of this most of my recipes tend to be in the Western European/American food tradition - I find it easier to pay the experts for more complicated delicacies such as Dosai, Pho &amp; Injera. I really enjoy having so many great food resources available to me here in NYC. One of my favorite stores is Kalustyan's http://www.kalustyans.com/ <br />they have every spice, bean, &amp; grain in the world. If there's something you can't find, look on their website. I bet they'll have it and they can ship it to you! <br />Many of my recipes are Southern, because that's the food I grew up on. I hope the recipes I have posted here will be useful to folks out in the 'zaar universe! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt= /></p>
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