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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

BREAD & BUTTER PICKLES Recipe

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This recipe for BREAD & BUTTER PICKLES is from COX, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 Cups Cucumbers, unpeeled and thinly sliced
6 Med sized White Onions, peeled and sliced
¼ Cup Coarse salt (pickling)
4 Cups Ice cracked
2½ Cups Vinegar
2½ Cups Sugar
¾ tsp Turmeric
½ tsp Celery Seeds
1 Tbsp Mustard Seeds
Directions:
Directions:
Combine cucumber, onion, salt and cracked ice in large bowl. Mix gently, but thoroughly. Cover cucumber mixture an weigh down well. Allow to stand at room temperature for 3 hours, then drain thoroughly.
Mix vinegar, sugar, turmeric, celery seeds and mustard seeds in large preserving kettle. Add drained cucumber mixture.
Place kettle over low heat and bring cucumber almost to a boil, but do not allow to boil. Stir cucumbers as mixture heats. Pack pickles in hot sterilised jars and seal.
Number Of Servings:
Number Of Servings:
9 cups

 

 

 

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