Bread and butter pickles

Bread and butter pickles

Ingredients/Components

• cloves garlic - 3 item
• celery seed
• mustard seed - 2 Tbsp
• turmeric
• sliced cucumbers - 4 qt
• distilled white vinegar - 3 c
• table salt - 1/3 c
• to 4 medium onions, sliced - 3 item
• sugar if sweeter, add more - 4 c

How to make bread and butter pickles:

Wash cucumbers and onions; slice about 1/4 to 3/8-inch thick. Place in large container. Add whole garlic cloves; mix together. Sprinkle salt over and mix. Pour over 2 trays ice cubes; let stand for 3 hours, adding more ice cubes if needed. Drain thoroughly. Combine vinegar, sugar and spices; bring to boil. Pour over well drained cucumbers. Mix and ladle into jars; store in refrigerator.

Notes: I use the long Japanese cucumbers for best results. Pour liquid over cucumbers when lukewarm. I use Springfield or Kerns vinegar; Heinz vinegar comes on too strong. Pipinola (chayote) squash can be substituted for cucumber.

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