"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Jackie's Bread & Butter Pickles Recipe

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This recipe for Jackie's Bread & Butter Pickles, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, October 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 quarts medium cukes - washed and sliced
1 1/2 cups onions - sliced (optional)
1/3 cup salt - pure coarsely ground non-iodized
2 quarts ice cubes

4 1/2 cups sugar
1 1/2 teaspoons tumeric
1 1/2 teaspoons celery seeds
2 tablespoons mustard seeds
3 cups white vinegar

Directions:
Directions:
Put sliced cucumbers and onions on a large cookie sheet with sides (such as a jelly roll pan); then put ice cubes and salt over them. Let stand until all ice melts. Once ice completely melts, drain.

While cucumbers are standing, mix together the rest of the ingredients and heat mixture for 5 minutes.

Put sliced cucumbers in hot sterile jars and pour liquid in on top of them. Remember to leave breathing room. Do not fill to rim. Seal with hot sterilized lids and rings. Save some to eat right away. Cover and refrigerate for 2 hours then eat.

Personal Notes:
Personal Notes:
For tips on canning process, see Dill Pickles' recipe.

 

 

 

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