This recipe for Bread and Butter Pickles was found in the Red Plastic Box Collection. The recipe is handwritten.
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
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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.
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Mix the salt with the three vegetables and bury pieces of cracked ice (1 quart) in the mixture.
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Cover with a lighted lid and let stand 3 hours.
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Then drain very thoroughly.
Prepare the syrup
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Mix the sugar, turmeric and cloves together.
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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.
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Heat the mixture to scalding, but do not boil.
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Pour into hot jars and seal.
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