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  Added: Apr 07, 2006  •  Visited (498)  •  Print version Print this recipe (54)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Bread and Butter Pickles
What You Need:
  • 12 medium-sized cucumbers, cut into ¼-inch slices
  • 1½ pounds onions, thinly sliced
  • ½ cup salt
  • 3 cups vinegar
  • 3 cups sugar
  • ½ teaspoon turmeric
  • ¼ cup mustard seed
  • 2 teaspoons celery seed
  • ¼ teaspoon cayenne pepper

  • How To Cook:
    1. In a large glass or stainless-steel bowl, combine the sliced cucumbers, onions and salt. Let the mixture stand for 3 hours, then pour it into a colander to drain. Rinse with cold water, then drain again.

    2. In an 8- to 10-quart saucepan, combine the vinegar, sugar, turmeric, mustard seed, celery seed and cayenne pepper. Bring to a boil and add the drained cucumber and onion slices.

    3. Reduce the heat to low, bring just to a simmer and simmer for 2 minutes. Avoid actual boiling to prevent the cucumber slices from softening too much. They should remain crisp.

    4. Cool the pickles you want to serve immediately and pack the rest in hot, sterilized jars.
     
    To make 4 to 5 pints
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Vegetables » Cucumbers
    Main Ingredient » Condiments » Vinegar
    Dish » Marinades & Pickles



     




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