This recipe for Bread And Butter Pickles, by Marilyn Popp, is from The POPP Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6-10 medium cucumbers 1 onion sliced thin 1/4 c. pickling salt 2 c. cider vinegar 2 1/2 c. sugar 3/4 tsp. mustard seeds 3/4 tsp. celery seeds 1/2 tsp. tumeric
Wash cucumbers and drain. Slice thin. Mix all other ingredients and pour over slices. Mix together lightly. Place in any kind of glass jars, cover and put in refrigerator. Can be eaten after 24 hours. Nice and crispy.
They're just good. It's one of our favorite pickles.
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