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Bread and butter pickles

Bread and butter pickles
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Ingredients/Components

  • sugar
  • salt - 1/2 c
  • cloves - 1/2 tsp
  • celery seed - 1 tsp
  • white vinegar - 5 c
  • mustard seed - 2 tsp
  • turmeric
  • sliced cucumbers - 1 gal
  • small white onions - 8 item
  • cracked ice - 1 qt

How to make bread and butter pickles:

Syrup:5 c. sugar1/2 tsp. cloves1 tsp. celery seed1 1/2 tsp. turmeric2 tsp. mustard seed5 c. white vinegar Slice the onions and cucumbers in 1/8-inch rounds. Place alternate layers of sliced vegetables and salt into a stone crock. Cover the mixture with cracked ice and let stand 3 hours. Drain well.

In a separate bowl, combine sugar, spices and vinegar. Pour this over the vegetables in large kettle. Bring to boiling point over low heat. Pour into jars and seal.

Recipe categories: American, Condiments, etc., Vegetables.

Rating:
Bread and butter pickles
4
Average rating: 4 of 5, total votes: 8
Cook. Time: PT1H25M
Total Time: PT1H25M


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sugar, brown sugar, popped corn, dry yeast, bunches spinach, gold raisins, cooked, sliced beets, can beets, drained, beets home cooked or canned
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