This recipe for Bread and Butter Pickles comes from the lovingly handwritten and mimeographed Cross Country Cookery cookbook.
Growing up, we had pickle relish and sweet midget pickles in the fridge. I would sometimes taste a dill pickle, but never bread & butter.
So I was surprised at just how much I liked Bread & Butter pickles, on top of peanut butter, and topping a bagel.
And I was also surprised at how effortlessly Bread & Butter Pickles worked in the internet-famous Dill Pickle Soup – but that’s a post for another day.
Bread & Butter Pickles
- 24 medium cucumbers
- 8 large white onions
- 2 large green peppers
- 1/2 cup salt
- 5 cup sugar
- 2 tablespoon mustard seed
- 5 cup cider vinegar
- 1 teaspoon turmeric
- 1/2 teaspoon cloves
Wash cucumbers. Slice thin. Slice peppers and onions. Combine.
Pour salt over this. Place ice cubes on top. Let stand 3 hours. Drain.
Mix sugar, vinegar, and spices. Bring to boil.
Add drained cucumbers. Heat but do not boil.
Place hot vegetable mixture in sterilized jars. Pour hot vinegar mixture over. Seal. Allow mixture to ripen several weeks.
- Use 24-30 cucumbers – about a gallon.
- Heinz White is the preferred cider vinegar
- From Mrs. Marvin Sanders, Como, Miss.