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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Bread & Butter pickles Recipe

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This recipe for Bread & Butter pickles is from The 5th Generation - Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 qts. sliced cucumbers (medium size)
6 Medium white onions (sliced)
1 Green pepper
1 Sweet red pepper
3 cloves garlic
1/3 cup salt
3 cups distilled white vinegar
5 c. sugar
1 1/2 tsp. tumeric
1 1/2 tsp celery seed
2 tbsp mustard seed
ice cubes - a lot
Directions:
Directions:
Choose medium sized cukes. Do not pare them, just wash them thoroughly. Slice thin. Add slided onions, peppers cut in strips, and the whole garlic cloves. Sprinkle salt over the layers as you work. Now mix a tray of ice cubes thru the pickles - Put another tray o top. Let stand 3 hours. You may need more ice - It's the ice salt mix that helps to make the pickles especially crisp.

Drain cukes thoroughly. Discard icy-salt water, it's a good idea now to divide the pickles into 2 bathes and cook into 2 kettles. Small batch cooking keeps the crispness and green color.

Combine distilled vinegar, sugar and spices. Pour over cukes - heat just to boiling. And that's all the cooking required. Ladle the hot, spicy pickles into hot, sterilized pint jars and seal. Makes about 8 pint jars. Curb your curiosity for about a month so pickles can "Pickle" Great for relish - chopped like a relish for hot dogs, etc, etc, etc.
Personal Notes:
Personal Notes:
Gram's

 

 

 

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