"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Bread and Butter Pickles, by Jean Goin Gordon, is from Goin Cookin',
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 gal. or 4 quarts of cucumbers (sliced) 8 med. onions (diced) 2 large green peppers (diced) 1/ 2 c. salt 5 c. vinegar 5 c. sugar 1 T mustard seed 1 t. turmeric 1 t.whole cloves
Dissolve salt in cold water. Pour over cucumbers, onions and green peppers. Cover with ice and let stand in refrigerator for 3-24 hours. Drain well. Combine sugar, vinegar and spices in a saucepan. Bring to a boil. Add cucumber mixture, let come to boiling point, but do not boil. Pour into sterilized jars.
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