From the Red Plastic Recipe Box collection, this recipe for crisp bread and butter pickles might have been cut from a magazine, then taped to an index card.
Crisp Bread and Butter Pickles
Servings 3 half pints
- 6 cucumbers 5" size
- 3 large onions
- 2 tablespoons pickling spice
- 4 cups water
- 1 cup white vinegar
- 1/2 cup light brown sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon turmeric
- 1/2 teaspoon mustard seed
Wash and slice cucumbers in 1/2-inch slices.
Peel and thinly slice onions.
Place cucumbers and onions in glass or enamel bowl.
Cover with a brine made of salt and water.
Let stand 2 hours.
Drain and rinse thoroughly under running water. Drain again.
Combine remaining ingredients in preserving kettle and bring to boil over high heat. Add cucumbers and onions. Reduce heat and simmer 10 minutes.
Pack in hot, sterilized jars to within 1/8 inch of top and seal.