Bread and butter pickles

Bread and butter pickles

Ingredients/Components

• sugar - 5 c
• cider vinegar - 5 c
• cloves - 1/2 tsp
• alum - 1 tsp
• mustard seed - 2 Tbsp
• turmeric - 1 tsp
• large sweet peppers - 2 item
• salt canning salt - 1/2 c
• to 30 medium size cucumbers - 25 item
• large white onions - 8 item

How to make bread and butter pickles:

For either vegetable, slice enough for a gallon and pour in enough water to just cover the vegetables. Add 6 tablespoons cider vinegar and 2 1/2 tablespoons salt. Bring to a boil until vegetables change color. Pack in hot jars. Fasten lids and set away until ready to use.

To cook, pour vegetables in a colander and rinse (well) with warm water and let drain. Coat with cornmeal (or batter) and fry in oil until browned.

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