See Also: Cooking Club · Vegetable Dishes
Bread and Butter Pickles
From Dorothy McNett's recipes at www.dorothymcnett.com. If you can't get any "pickling" cucumbers, use 2 of the long English cucumbers.
3 pounds small pickling cucumbers, cut into 1/4 inch slices
1 onion, sliced
2-3 cloves garlic, peeled
3 tablespoons coarse salt
2 1/4 cups sugar
3/4 teaspoon turmeric
3/4 teaspoon celery seed
1 tablespoon mustard seed
1 1/2 cups white vinegar
Combine cucumbers, onions, garlic, and salt in a large bowl. Cover with crushed ice and stir. Let stand for 3 hours. Drain cucumbers and discard the liquid. Set aside.
Combine remaining ingredients in large saucepan. Bring to a boil and cook until the sugar has dissolved. Add the drained cucumber mixture. Bring back to a boil, and boil for about 10 minutes. Put into hot, sterilized jars and seal. Or store, covered, in refrigerator for up to 3 months. Makes about 4 cups. These can be eaten right away, but are best when cold.
Recipe created 1994-08-15.
