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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bread & Butter Pickles Recipe

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This recipe for Bread & Butter Pickles, by , is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

*Glenda Roesner


4 quarts sliced cucumbers
1/3 c. coarse salt
6 med. white onions, sliced
cracked ice
5 c. sugar
2 chopped green peppers
3 cloves garlic, not chopped up
1-1/2 tsp. celery seed
2 T. mustard seed
1-1/2 tsp. turmeric
3 c. cider vinegar
Alum powder

You will need 4 (1 qt.) sterilized canning jars. Put a pinch of alum in each jar.

Salt, chill and drain the cucumber slices. In a large bowl, put the cracked ice, add all of the salt and mix together. Add the cucumber and onion slices; stir so the salt is well distributed. Let stand for 3 hours. Discard ice, rinse and drain cucumber and onion slices and set aside.

Make pickling syrup: In a large pot, combine remaining ingredients and bring to a boil, then add the cucumber and onion slices. Heat to a boil again. As soon as it starts boiling again, spoon the cucumber and onion mixture into into sterilized hot jars and seal.




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