BREAD AND BUTTER PICKLES|
4 qt. sliced cucumbers
(approximately 1 1/2 inches
1/2 c. canners salt
4 medium size onions
3 c. cider vinegar
1 Tbsp. powdered mustard
1 Tbsp. mustard seed
2 tsp. turmeric
2 tsp. celery seed
3 c. sugar
Place cucumbers, salt and enough water to just cover cucumbers
in large pan (stainless steel, plastic or porcelain) and soak over-
night. Drain cucumbers in colander. Slice peeled onions on cucumbers.
Prepare syrup with vinegar, sugar and spices. Bring to boil. Put in
cucumbers and bring to boil and cook for 5 minutes. Pack into hot
sterilized jars and seal at once. Can be eaten right away.
When making bigger batches of pickles, I use 4 quarts of cucum-
bers at a time but with each new batch I add half again the vinegar,
sugar and spices to keep solution strong.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.