This Bread and Butter Pickles recipe passed down from Amy LEE McWilliams, is a delightful preservation of tradition and flavor. Amy was born in 1900 in Big Island, Marion, Ohio, and she lived until 1966, spending her later years in Mount Gilead, Morrow County. Married to Homer McWilliams, Amy was part of a farming community where preserving the harvest was essential. This recipe reflects the practical and flavorful approach to food preservation that was common in the early 20th century.
The Mango Pepper Reference
One of the most intriguing aspects of this recipe is the mention of “mangoes” as an ingredient. In many old American recipes, particularly those from the Midwest and the South, “mango” refers not to the tropical fruit but to green bell peppers. This usage dates back to the 18th century when bell peppers were often stuffed with spices and pickled, similar to the way tropical mangoes were preserved in other cultures. Over time, the term “mango” became synonymous with green peppers in certain regions of the United States.
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Bread and Butter Pickles
Bread and Butter Pickles History
Bread and Butter Pickles have been a staple in American kitchens since the early 1900s. The name “Bread and Butter” is believed to have originated during the Great Depression when these pickles were served with bread and butter as a simple and affordable meal. The sweet and tangy recipe has made it a favorite across generations, often passed down through families, much like Amy Lee McWilliams’ version.
Amy’s recipe, which includes green peppers (referred to as mangoes), onions, and a flavorful brine made with vinegar, sugar, and spices, is a classic example of this beloved pickle. The use of celery seed, mustard seed, and turmeric gives the pickles a distinctive flavor and vibrant color, making them a perfect accompaniment to sandwiches, burgers, or as a standalone snack.
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Timeline
- Early 1900s: Bread and Butter Pickles gain popularity in the United States as a cost-effective way to preserve the harvest.
- Mid-20th Century: Amy Lee McWilliams’ version of the recipe becomes a family staple, reflecting the culinary traditions of rural Ohio.
- Present Day: The recipe is preserved in Vintage Recipe Box 001, continuing to delight new generations with its classic flavor.
Recipe Discussion
Amy Lee McWilliams’ Bread and Butter Pickles recipe is a straightforward yet flavorful approach to this classic dish. The recipe calls for a mix of cucumbers, onions, and green peppers (mangoes), which are sliced and soaked in a tangy brine. The brine, made from vinegar, sugar, celery seed, mustard seed, and turmeric, is quickly boiled before being poured over the vegetables. This method ensures that the pickles retain their crispness and absorb the brine’s sweet and tangy flavors.
Including green peppers adds a subtle peppery flavor, balancing the sugar’s sweetness and the vinegar’s acidity. The use of turmeric contributes to the pickles’ vibrant yellow color and adds a hint of earthiness to the flavor profile.
Preparation Tips
- Slicing Uniformly: Use a mandoline slicer to ensure even slices, which will help the vegetables pickle evenly.
- Sterilizing Jars: Make sure to sterilize your jars before adding the pickles to extend their shelf life.
- Brine Balance: If you prefer a less sweet pickle, you can reduce the sugar slightly without compromising the overall flavor.
Serving Suggestions
- Classic Sandwich Addition: These pickles are perfect for adding a sweet and tangy crunch to sandwiches and burgers.
- Salad Topping: Chop the pickles and add them to potato or pasta salad for an extra burst of flavor.
- Cheese Platter: Serve the pickles alongside a selection of cheeses and cured meats for a flavorful appetizer.
Recommended Products for Making Bread and Butter Pickles
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- Mandoline Slicer: Achieve uniform slices of cucumbers, onions, and peppers for even pickling.
- Pickling Jars: High-quality jars are essential for preserving the freshness and flavor of your pickles.
- Stainless Steel Stockpot: Ideal for boiling the brine and preparing large batches of pickles.
July is National Pickle Month, and November 14th is National Pickle Day. This day celebrates the crunchy, tangy, and occasionally fiery pickle.
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Preserving Family Traditions Through Recipes
Amy Lee McWilliams’ Bread and Butter Pickles are more than just a delicious treat—they are a connection to the past, preserving the flavors and traditions of rural Ohio. By passing down this recipe, we continue to honor Amy’s legacy and the culinary traditions that have shaped our history. Whether you’re a seasoned canner or new to pickling, this recipe offers a taste of history with every bite.
Explore the Rich History of Vintage Recipe Box 001
Vintage Recipe Box 001 is part of a remarkable collection of eight recipe boxes from the estate of Goldie Ree Lewis Sowers (1889-1987). This box, along with the others, was discovered at an estate sale in Shelby, Ohio, and it offers a fascinating glimpse into the culinary traditions of Goldie’s life. Born in Morrow County, Ohio, and living a full 98 years, Goldie’s recipes reflect decades of home cooking, with contributions from friends and family. Each recipe card tells a story of the enjoyed meals, from savory main dishes to sweet desserts.
Click here to explore all Vintage Recipe Box 001 recipes and learn more about Goldie’s collection.
Bread and Butter Pickles Recipe
Bread and Butter Pickles (VRP 001)
Ingredients
- 6 quart sliced pickles
- 6 onions
- 6 mangoes (green peppers)
- 1 3/4 quart vinegar
- 6 cups white sugar
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- 1 teaspoon tumeric
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