I grew up in a family of home canners but it’s not something I’ve ever really enjoyed doing myself. I’ve got a pressure canner and have had good success making things like jam and canning marinara sauce. It’s just not my idea of fun.
I like the idea of canning for the short-term, though. These pickles can be made and stored in the refrigerator for a couple of weeks. They’re good, but a little odd. Something is off with the flavor compared to the store-bought bread ‘n’ butter pickles we usually eat. I’d probably make them again, but change up the spices a bit (or maybe use straight sugar instead of maple syrup).
Making this is as simple as cutting up pickling cucumbers and onions, then boiling some spices, vinegar and maple syrup to pour over the cucumbers. The recipe can be found online at Cooking Channel.
- Bread ‘n’ Butter Pickles (A New Turn in the South, p. 248)
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