Bread and Butter Pickles
3 pounds small pickling cucumbers, cut into 1/4 inch slices
1 onion, sliced
2-3 cloves garlic, peeled
3 tablespoons coarse salt
2 1/4 cups sugar
3/4 teaspoon turmeric
3/4 teaspoon celery seed
1 tablespoon mustard seed
1 1/2 cups white vinegar
Combine cucumbers, onions, garlic, and salt in a large bowl. Cover with
crushed ice and stir.
Let stand for 3 hours. Drain cucumbers and
discard the liquid. Set aside. Combine remaining ingredients in large
saucepan.
Bring to a boil and cook until the sugar
has dissolved. Add the drained cucumber mixture. Bring back to a boil,
and boil for about 10 minutes.
Put into hot, sterilized jars and seal. Or
store, covered, in refrigerator for up to 3 months. Makes about 4 cups.
These can be eaten right away, but are best when cold.
Vegetable Dishes |
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