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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.