"The belly rules the mind."--Spanish Proverb

Bread-and-Butter Pickles Recipe

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This recipe for Bread-and-Butter Pickles, by , is from Noffke Family Recipes, 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!

Contributor:  
Contributor:  
Alexis Noffke

Category:
Category:

Ingredients:  
Ingredients:  
1 pound Kirby cucumbers
2 tablespoons coarse kosher salt
3 large sprigs fresh dill
cup light brown sugar
⅓ cup cider vinegar
2 teaspoons coriander seeds
teaspoon black peppercorns
teaspoon allspice berries

Directions:
Directions:
Trim ends from cucumbers and slice into 1/4-inch-thick rounds. In a colander set over a plate, toss them with salt. Refrigerate, uncovered, for 2 hours. Drain and transfer cucumbers and dill to a bowl.

In a small saucepan, combine sugar, vinegar, coriander, peppercorns and allspice. Bring to a boil and cook until sugar dissolves. Pour hot liquid over cucumbers and toss well. Let stand, tossing every 10 minutes, for 30 minutes. Transfer to an airtight jar and refrigerate for up to 1 week.

Number Of Servings:
Number Of Servings:
About 1 quart
Preparation Time:
Preparation Time:
About 50 minutes plus 2 hours' refrigeration

 

 

 

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