"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bread and Butter Pickles Recipe

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This recipe for Bread and Butter Pickles, by , is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sally Burkle
Added: Saturday, March 18, 2006


1 gallon cucumbers, 3-5" length
7 small white onions
2 large peppers
1/3 c salt


5 c sugar
1 tsp turmeric
1/2 tsp ground cloves
1/2 tsp celery seed
2 tsp mustard seed
1 1/4 qts vinegar

Slice cucumbers into 1/8" slices without paring. Slice onions likewise. Cut the peppers into fine bits. Mix the salt through the combined cucumbers, onions and peppers. Place a weighted lid on them and let stand 3 hours. Drain and add sugar, turmeric, cloves, celery seed and mustard seed. Add vinegar, place over low heat. Heat thru, but DO NOT BOIL - stirring often. Pack into jars and seal. (5 minutes, hot water bath.)
This makes a crisp, sliced pickle.




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