Maple Bread and Butter Pickles

It’s mid-August and gardens all over the north country are spilling over with the seasons bounty. And if you’re like me, the cucumbers you lusted after in the February seed catalogs are now absolutely overrunning your fridge. Here’s an easy and awesome way to put them up so you have something to munch on this winter.



  • 4 cups pickling cucumbers, cut into spears or chunks
  • 4 tbsp pickling salt
  • crushed ice
  • 1 cup cider vinegar
  • 3/4 cup maple syrup
  • 3 teaspoons pickling spice, divided*
  • 3 teaspoons coriander seeds, divided


  1. Fill a large canning pot with enough water to cover upright pint jars with an inch of water. Bring the water to a boil and sterilize jars and lids for 5 minutes.
  2. Combine the cucumbers and salt in large bowl. Cover with ice and refrigerate for 2 to 6 hours. Drain and rinse the cucumbers
  3. Combine the vinegar and syrup in a saucepan and bring to a boil while you prepare the jars.
  4. Place 1 teaspoon of pickling spice and 1 teaspoon of coriander in each jar.
  5. Pack the cucumbers into each jar and pour in the vinegar mixture and fill to leave a 1/2 an inch of headspace.
  6. Remove air bubbles, wipe rims and affix lids.
  7. Process in a boiling water bath for 10 minutes.
  8. Remove jars from the water bath and let sit undisturbed for a cool dry place for at least 12 hours.