This recipe for Bread and Butter Pickles was found in the Red Plastic Box Collection. The recipe is handwritten.
Bread and Butter Pickles
For the pickles
- 1 gallon of cucumbers
- 2 green peppers shredded
- 8 small white onions
- 1/2 cup salt
For the pickling syrup
- 5 cups sugar
- 1 1/2 teaspoon turmeric
- 1/2 teaspoon ground cloves
- 2 tablespoons mustard seed
- 1 teaspoon celery seed
- 5 cups vinegar not too strong
Prepare the pickles
Select crisp, fresh cucumbers, wash but not pare them. Slice crosswise in paper thin slices. Slice onions, then and cut the peppers into fine shreds.
Mix the salt with the three vegetables and bury pieces of cracked ice (1 quart) in the mixture.
Cover with a lighted lid and let stand 3 hours.
Then drain very thoroughly.
Prepare the syrup
Mix the sugar, turmeric and cloves together.
Add the mustard seed and celery seed and the vinegar and pour over the sliced pickles. Place over a low heat and paddle occasionally using a wooden spoon.
Heat the mixture to scalding, but do not boil.
Pour into hot jars and seal.