Honeyed Bread and Butter Pickles (GAPS/SCD/GF)

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My eldest daughter has been asking me for the bread and butter pickles that I used to make during our pre-GAPS days.  Those pickles predate any healthy living efforts we have made as they had OODLES of white death (oops, I meant white sugar). These days, things like that are out of the question as we are all feeling pretty darned good and wish to keep it that way… 🙂  So…imagine the happiness in the house when I came across this recipe in the Grit Country Skills Series issue of “Guide to Backyard Bees and Honey“…

Honeyed Bread and Butter Pickles (GAPS/SCD/GF)

4 1/2 pounds pickling cucumbers, sliced 1/4″ thick

2 pounds yellow onions (I used red, it’s what I had), peeled and sliced 1/4″ thick

1/4 c. non-iodized salt

2 c. honey

3 c. cider vinegar

2 tsp yellow mustard seed

1/4 tsp whole cloves

1/2 tsp turmeric

1/4 tsp celery seed

Mix cucumbers and onions with salt.  Let stand 6 hours.

Soak in water to cover for 1 hour; drain thoroughly.  Set aside.

In small stainless steel or enamel saucepan, bring honey, vinegar and spices to a boil.  Remove from heat and cover pan to keep contents hot.

Pack vegetables firmly into hot, sterilized pint jars, filling to 1/4″ from tops.

Add honey mixture, filling to 1/4: from tops.  Wipe rims of jars; top with hot lids (I boil mine first – don’t even know why, my mother in law taught me to do it!).  Screw on bands.

Place jars on rack in canning kettle of hot water.  (I don’t have anything fancy, just a big black $5 Kmart special enamel kettle that allows for enough water to cover the jars…and truthfully, I don’t even have a rack!)  Add water if needed to bring water level to 1″ above tops of jars.  Bring water to a rolling boil, and boil for 15 minutes.  Remove jars carefully and cool on wire rack (or a folded up dish towel works nicely too).

Just got done making these – I ended up with 9 pints total and had to make a second batch of the honey vinegar liquid to take care of the rest (the original recipe said 7 pints).  My jars are popping, and that is a great sound!  Aren’t they pretty???

This post was shared at Butter Believer’s Sunday School Blog Carnival; The Healthy Home Economist’s Monday Mania; The Morris Tribe’s Homesteader Blog Carnival; The Better Mom’s Mondays Link Up; The Prairie Homestead’s Homestead Barn Hop; Living with Food Allergies and Celiac Disease’s Made from Scratch Monday; Real Food Forager’s Fat Tuesday;  Simply Sugar and Gluten Free’s Slightly Indulgent Tuesdays; Like a Mustard Seed’s Living Green Tuesdays; Cooking Traditional Foods Traditional Tuesdays; The Tasty Alternative’s Allergy Free Wednesdays; Simply Made Home’s Make a Move Monday; Frugally Sustainable’s Frugal Days, Sustainable Ways; Kelly the Kitchen Kop’s Real Food Wednesdays; GNOWFGLINS Simple Lives Thursday; The Nourishing Gourmet’s Pennywise Platter; Real Food Freaks Freaky Friday; Too Many Jars in My Kitchen’s Fill Those Jars Friday; Our Little Coop’s Coop Hop; Vegetarian Mamma’s Gluten Free Friday;

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About earthmuffinmom

I am a Christian mom and wife who is watching and waiting impatiently for the Lord's return in a world that is getting nuttier by the day. My main interests are in the areas of Biblical end times/eschatology and early Genesis/creation. To understand the end...you must understand the beginning! My other passion is health and healing! Our family has also been greatly blessed over the past several years with healing through natural health and diet (generally Paleo/grain free). I love sharing this information with other people, and helping folks in their healing journeys. That being said...I am not a doctor...so I'm not responsible for any decisions you may make in regards to your own health. Other stuff: I am married to a wonderful man who I have had the privilege of having three beautiful children with. We have been married for over sixteen years. I work full time, but have the blessing of working from my home, and I homeschool my oldest child. We enjoy homesteading...and while we live in a small, rural town...we have worked hard to develop our yard into a "little bit of country in town"...complete with our "farm dog," Buddy, and five chickens. Thanks for checking out my blog!

12 responses »

  1. Thank you for sharing with ‘Made From Scratch’ Monday. This is a wonderful recipe! I have never used honey in my canning recipes. I’m currently working on a ‘homesteading’ site which shares a lot of food prep and storage posts. One thing that I do differently than other recipes is use my yellow squash and zucchini for bread and butter pickles instead of my cucumbers. Cukes are quite as plentiful as my squash is, so I save them for making cucumber spears, sweet cucumber sandwich pickles, etc. I’m going to give this a try next year and see how it goes. I’m excited about the difference in taste, if there is one, and how my children like them. Thanks again for sharing. Have a great weekend!!

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