Bread and Butter Pickles I
Ingredients
- 12 cucumbers, sliced
- 7 medium onions, sliced
- 1/2 cup salt
- 1 cup sugar
- 1 qt. vinegar
- 1 Tbsp. turmeric
- 1 Tbsp. celery seed
- 1 Tbsp. white mustard seed
Directions
Combine cucumbers, onions, and salt. Cover with water and set aside for 2 hours. Drain. Combine sugar, vinegar, turmeric, celery seed, and white mustard seed; add to cucumber mixture. Bring to a boil and cook 1 minute. Seal in sterilized jars according to manufacturer's directions.
By Robin from Washington, IA
Bread and Butter Pickles II
Ingredients
- 25-30 cucumbers
- 8 large onions
- 2 large sweet green peppers
- 1/2 cup salt
- 5 cups vinegar
- 5 cups sugar
- 2 Tbsp. mustard seed
- 1 tsp. turmeric
- 1/2 tsp. cloves
Directions
Wash and slice cucumbers as thin as possible. Combine with onions, green peppers and salt; mix and let stand 3 hours. Drain. Combine remaining ingredients and bring to a boil. Add cucumbers and heat. Do not boil. Pack in jars and seal. Place in hot water bath for 10 minutes.
By Robin from Washington, IA
Bread and Butter Pickles III
Ingredients
- 10-12 med. size cucumbers, sliced
- 2 large white onions, sliced
- 4 1/2 Tbsp. pickling salt
- 2 cloves garlic, halved
- 2 trays of ice
- 3 3/4 cups sugar
- 2 1/4 cups cider vinegar
- 1 1/2 Tbsp. mustard seed
- 1 1/8 tsp. turmeric
- 1 1/8 tsp. celery seed
Directions
In large bowl, combine cucumbers, onions, salt & garlic. Stir in ice and enough cold water to cover. Let stand about 4 hours or overnight. Drain well and remove garlic. In a large kettle combine sugar, vinegar, mustard seed, turmeric and celery seed. Add drained mixture and bring to a boil. pack into pint jars, leaving 1/2 inch head space. Process. Makes 10 pints.
By Robin from Washington, IA
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