Grandma's Bread & Butter Pickle Recipe: A Crisp, Delicious, Sweet Taste of My Childhood by Donna John

My grandma’s pickles are a fond childhood memory of mine. She had the idea of adding the cauliflower – and it’s my favorite part of this bread and butter pickle recipe. I make them at least once a month and have to share with friends and family (had two requests for more this weekend). Give them a try!

Cuisine: American
Prep Time: 1 hour to soak
Cook Time: 10 minutes
Total Time: 1 hour and 10 minutes

Ingredients

• 5 - 6 medium cucumbers, sliced
• 1 3/4 teaspoons salt
• 2 1/2 cups white vinegar
• 2 cups sugar
• 2 teaspoons mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon turmeric
• 1 onion, sliced
• 1 small cauliflower, cut into small florets (optional)

Here's how you make it:

1. Put the sliced cucumbers in a colander and sprinkle with the salt. Let it sit for about 1 hour. Drain off as much water as you can.
2. In a large pot, add all ingredients and bring to a boil. Boil, covered, 10 minutes, stirring occasionally.
3. Put into sterilized mason jars or plastic containers.
4. Let them cool and then store in the refrigerator. Wait at least 24 hours before eating them (if you can!).
   

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