"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Bread and Butter Pickles, by Darnella Decot, is from Sacred Heart Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 gallon sliced cucumbers 1 quart vinegar 1 quart sugar 2 T salt 2 T mustard seed 1 T celery salt 1 T tumeric
Soak cucumbers in ice water with 1/2 c. salt for 2-3 hours. Rinse well, combine all ingredients in large pan and heat until hot. Do not over cook. Carefully spoon into hot steralized jars. Process 10 minutes in water bath.
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