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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bread and Butter Pickles Recipe

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This recipe for Bread and Butter Pickles is from Homegrown Recipes From the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 qts of sliced pickles
6 medium onions
1 cup of regular salt
1 1/2 qts of vinegar
6 cups of sugar
1/4 tsp of celery seed
1/4 cup of mustard seed
1/4 tsp of Turmeric
Directions:
Directions:
Combine the cucumbers, onions, salt and let stand for 2 hours. Drain and rinse in a large kettle. Combine ingredients except the cukes and the onions. Bring the mixture to a boil. Add cukes and onions and return to a boil. Remove from the heat. Fill mason jars within 1/2 inch of the top of the jar.
Number Of Servings:
Number Of Servings:
Makes 4 quarts
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
My mother made these pickles each summer. I continue to carry on the family tradition.

 

 

 

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