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Bread & Butter Pickles - Cliff's Favorite Recipe

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This recipe for Bread & Butter Pickles - Cliff's Favorite, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Holland Hailey
Added: Friday, August 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Gallon Sliced Pickling Cucumbers
1 c. Salt [Table Salt]
Water
Alum
Apple Cider Vinegar
Pickling Spices
9 Cups Sugar
Gallon Glass Jar

Directions:
Directions:
Put sliced Pickles into Gallon Glass Jar, add 1 Cup salt and enough cool water to cover. Let stand for 4 days. Drain off liquids and rinse at the end of the 4th day at least 4 times. Leave Pickles in jar [do not remove to drain]. Add 2 tbsp. Alum to jar and enough cool water to cover. Let stand 24 hours. Drain and rinse, again leaving Pickles in jar. Cover with Apple Cider Vinegar and 2 tbsp. of Pickling Spices if desired. Let stand for 10 days; at the end drain off Vinegar. Add 3 cups of Sugar every day for 3 days straight [9 cups total of Sugar]. Then they are ready to eat. Can separate into smaller jars to store in very cool place or refrigerator.

Number Of Servings:
Number Of Servings:
1 Gallon
Preparation Time:
Preparation Time:
18 Days
Personal Notes:
Personal Notes:
These were one of Dad's [Cliff's] favorite Pickles and he made them often. The recipe originally came from Cora Ann [Vena's cousin in Georgia].

 

 

 

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