Pickling cucumbers always find an honored place in my garden. These cucumbers are different than the cukes you buy in the stores. Pickling cucumbers are especially bred for pickling–just like their name says. They are short and blocky, medium yellow/green in color, and have black spines. They make the BEST pickles. I love to can all different kinds of pickles and my family loves them.

The Pennsylvania Dutch loved to pickle anything that could be found in their gardens. Pickles pears, Chow Chow, watermelon rind, beets,

and all sorts of relishes can still be found in many homes. If you were to stop at a produce stand in Lancaster County and the surrounding areas, you would find many of these canned items for sale.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

Bread and Butter Pickles THM FP

• 12 cups sliced pickling cucumbers
• 3 cups sliced sweet onions
• 1/4 cup pickling salt
• Brine:
• 3 cups vinegar
• 2 cups water
• 1 teaspoon turmeric
• 1 1/2 tablespoons pickling spice
• 1 1/4 teaspoons THM Stevia
• 1 teaspoon celery salt
• 3 quarts jars with lids and rings
• water-bath canner
• Place pickles and onions in a large bowl, sprinkle with pickling salt. Cover with cold water. Allow to set at room temperature for 3 hours. Drain and rinse pickle mixture. Set aside. In a large kettle combine vinegar, water, turmeric, pickling spice, Stevia, and celery salt. Bring to a boil. Add cucumbers and onions. Bring to a boil, again. Pack cucumbers in quart jars, pour brine in to 1 inch of the top of the jar. Add lids and rings. 3 quarts. Cool to room temperature. Refrigerate. 3 quarts.
• To be able to store the pickles at room temperature they must be water-bathed. Place filled jars into a water-bath canner. Bring to a gentle boil for 10 minutes. Remove and allow to cool. Check for sealed lids before storing.
• Through trial and error I have found that THM Stevia works the best for pickles. Sugar Alcohols tend to make soft mushy pickles.

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Print

Bread and Butter Pickles THM FP

Course Side Dish

Cuisine American

Servings 48 1/4 cup servings

Author Glenda Groff

Ingredients

• 12 cups sliced pickling cucumbers
• 3 cups sliced onions
• 1/4 cup pickling salt
• Brine:
• 3 cups vinegar
• 2 cups water
• 1 teaspoon turmeric
• 1 1/2 tablespoons pickling spice
• 1 1/4 teaspoons THM Stevia
• 1 teaspoon celery salt

Instructions

1. Place pickles and onions in a large bowl, sprinkle with pickling salt. Cover with cold water. Allow to set at room temperature for 3 hours. Drain and rinse pickles. Set aside. In a large kettle combine vinegar, water, turmeric, pickling spice, Stevia, and celery salt. Bring to a boil. Add cucumbers. Bring to a boil, Pack cucumbers in quart jars, pour brine in to 1 inch of the top of the jar. Add lids and rings. 3 quarts. Cool to room temperature. Refrigerate.

2. To be able to store the pickles at room temperature they must be water-bathed. Place filled jars into a water-bath canner. Bring to a gentle boil for 10 minutes. Remove and allow to cool. Check for sealed lids before storing.
3. Through trial and error I have found that THM Stevia works the best for pickles. Sugar Alcohols tend to make soft mushy pickles.

There are many more canning and preserving recipes (over 60) in  Around the Family Table Cookbook which features over 600 pages or recipes from a Mennonite mother of eight who loves to cook. These recipes are styled after the Trim Healthy Mama way of eating and are labeled with the correct fuels. There is also DIY recipes for Baking Mix and Sweetener that are more economical. Check out our NEW blog store at this link … https://aroundthefamilytableblog.com/store/