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Bread and Butter Pickles Recipe

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This recipe for Bread and Butter Pickles, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hazel Norman
Added: Wednesday, September 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 1/2 c. thinly sliced pickling cucumbers (about 2 lbs.)
1 1/2 T. kosher salt
1 c. thinly sliced sweet onions
4 c. sugar
1 c. white vinegar
1 c. cider vinegar
1/2 c. packed brown sugar
1 1/2 tsp. mustard seeds
1 tsp. celery seeds
1/2 tsp. tumeric


Directions:
Directions:
Combine cucumbers and salt in a large bowl or plastic pan. Cover and chill 1 1/2 hours. Drain: rinse cucumbers under cold water. Drain and return cucumbers to containers. Add onions. Combine sugar and remaining ingredients in a medium pot. Bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumbers and onions. Let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in airtight containre in refrigerator up to 2 weeks. If not sweet enough add desired amount of sugar to enough vinegar mixture and heat until sugar melts, pouring back in pickle container.

Personal Notes:
Personal Notes:
I found this recipe last year. Pickles were so good I fixed them several times (sometimes doubling the recipe). I stored them in plastic or glass jars, usually 1/2 or 1 gallon size. I refrigerated them, they kept until this pickling season.

 

 

 

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