"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
This recipe for Bread & Butter Sandwich Pickles, by Peggy Sikes, is from The Sikes Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 quarts cucumber (sliced thin) 6 medium onions (sliced thin) 3 bell peppers (sliced thin) 4 carrots (sliced thin) 3 cups white vinegar 1/3 cup salt 6 cups sugar 1/2 tsp celery seed 1/2 T Turmeric
Slice cucumbers, onions, green peppers and carrots. Cover with ice water which 1/3 cup of salt has been added. Soak for 3 hours. Drain well. Boil for one minute white vinegar, sugar, celery seed and Turmeric. Add cucumber, onion, green pepper and carrots. Mix well. Bring to a boil. Put in hot jars and seal.
Bid's family always had these delicious pickles on hand. They loved to put them on a ham and swiss cheese sandwich with plenty of Blue Plate Mayonnaise with a glass of sweet tea. We continue this tradition today! If I am not in the mood to cook, this sandwich always makes my hubby happy!
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