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Filtering by Category: pickle

Bread & Butter Pickles

Sarah West

(makes about 8 pints)


36 small pickling cucumbers (about 5 pounds) be sure to choose very fresh, firm pickling cucumbers
1 large onion
½ cup kosher or pickling salt
5 cups cider vinegar
5 cups granulated sugar
1 ½ tsp. turmeric
1 tsp. celery seed
1 Tbsp. yellow mustard seed


  1. Scrub the cucumbers with a vegetable brush and rinse thoroughly.
  2. Slice the cucumbers into rounds; ¼ to ½ inch thick. Discard or eat the ends of the cucumbers.
  3. Slice the onion into strips.
  4. Place the cucumber slices and onion strips into a clean non-reactive bowl. Add the salt and 2 quarts of ice, and place the mixture in the refrigerator for 3 hours.
  5. After the salting process, rinse and drain the cucumber and onions.
  6. Thoroughly wash your hands & the canning equipment with hot, soapy water.
  7. Sterilize the jars by boiling for 10 minutes, and then transfer them to a baking sheet set in a low oven (170 degrees) so they dry & stay hot.
  8. Pour the vinegar, sugar, & spices into a large non-reactive pot. Stir the liquid with a wooden spoon until the sugar has dissolved. Add the cucumber-onion mixture.
  9. Turn the flame to high. Bring just to a simmer, but do not boil.
  10. Remove the pot from the burner, fill the jars with pickles & brine, wipe the edges and seal with flat lids & screw bands.
  11. Place the sealed jars in the hot water-filled pot in which you sterilized your jars.
  12. Bring to a boil.
  13. Process in a boiling water bath for 15 minutes.
  14. Carefully remove the processed jars from the water bath and allow them to cool, undisturbed, for 24 hours.
  15. Shortly after you remove the jars from the canner you will hear a “ping” as the jar seals. After 24 hours, check the seal by unscrewing the ring band from the jar and lifting the jar by the flat lid. If you can lift it in this manner, consider the seal tight – label & store your pickles in your pantry.


These pickles are good right away, & better in a month. Stored properly, they will last about a year.

From the recipe collection of Hillsdale Farmers’ Market Chef Kathryn Yeomans The Farmer's Feast http://thefarmersfeast.me/

Asparagus Pickles

Sarah West

This recipe is for a 25 pounds of asparagus. Just scale down the amounts based on how much asparagus you want to preserve.

Yield is approximately 16 pints, and is much better after a couple of months.

Brine Ingredients

10 cups white wine vinegar
10 cups water
4 Tbsp. sugar
½ cup water
2 Tbsp kosher salt

Taste brine and adjust salt if needed.


To each sterilized pint jar, add ½ tsp. chile flake, ½ tsp. dill seed, and 1 whole garlic clove (peeled). Double these amounts if you are using quart jars.

Blanch the asparagus in boiling salted water until crisp-tender, then shock in ice water.

Pack asparagus in jars with above seasonings, then add brine: To make brine, bring to a simmer:

Seal jars & process 20 minutes in a boiling water bath.

From the recipe collection of Hillsdale Farmers’ Market Chef Kathryn Yeomans The Farmer's Feast http://thefarmersfeast.me/