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
Ingredients
- 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
Instructions
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Wash and slice cucumbers in 1/2-inch slices.
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Peel and thinly slice onions.
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Place cucumbers and onions in glass or enamel bowl.
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Cover with a brine made of salt and water.
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Let stand 2 hours.
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Drain and rinse thoroughly under running water. Drain again.
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Combine remaining ingredients in preserving kettle and bring to boil over high heat. Add cucumbers and onions. Reduce heat and simmer 10 minutes.
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Pack in hot, sterilized jars to within 1/8 inch of top and seal.
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