My Great Recipes Collection

Great Recipes From the Past

Canning & Freezing

Bread and Butter Pickles

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This recipe for Bread and Butter Pickles was found in the Red Plastic Box Collection. The recipe is handwritten.

Bread and Butter Pickles

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Bread and Butter Pickles

Ingredients

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

Instructions

Prepare the pickles

  1. 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.
  2. Mix the salt with the three vegetables and bury pieces of cracked ice (1 quart) in the mixture.
  3. Cover with a lighted lid and let stand 3 hours.
  4. Then drain very thoroughly.

Prepare the syrup

  1. Mix the sugar, turmeric and cloves together.
  2. 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.
  3. Heat the mixture to scalding, but do not boil.
  4. Pour into hot jars and seal.

Blue Ribbon Dill Pickles

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Some purported award-winning dill pickles from the Red Plastic Box Collection.

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Blue Ribbon Dills

Course Pickles

Ingredients

  • 8 1/2 cups water
  • 2 1/4 cups white vinegar
  • 1/2 cups pickling salt
  • 32 cucumbers 4 to 5-inch size
  • Fresh dill

Instructions

  1. Combine water, vinegar, and salt in kettle and bring to boil. Pack washed cucumbers in hot, sterilized jars, placing dill sprigs at bottom and top of each jar. Cover with hot brine, adjust lids, and process in boiling water bath 10 minutes. Makes 3 quarts.

Crisp Bread and Butter Pickles

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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.

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Crisp Bread and Butter Pickles

Course 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

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