Bread and Butter Pickles

Ingredients

• 30 fresh cucumbers
• 10 medium sized onions
• 3 cups sugar
• 2 tsp. celery seed
• 2 tsp. ground ginger
• 5 cups vinegar
• 1 tsp. (scant) tumeric
• 4 tbsp. salt

Method

1. 1

   Mix cucumbers and onions, sprinkle with salt, let stand for one hour.

2. 2

   Drain well.

3. 3

   Mix spices, sugar, and vinegar, bring to a boil.

4. 4

   Drop in drained onions and cucumbers, boil slowly for 15 minutes.

5. 5

   Seal in sterilized jars.

Nutrition per serving

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 24. The excerpt below is the record exactly as published.

BREAD AND BUTTER PICKLES 1 gal. sliced cucumbers 1 tablespoon tumeric % cup salt 1 tablespoon black pepper 2 teaspoons prepared mustard 3 cups sugar 1 teaspoon celery seed 6 medium sized onions 1 tablespoon allspice peppers if desired _ Slice cucumbers. Add salt. Cover with boiling water and let stand over- night. Squeeze out pieces next morning; add onions, one quart of vinegar and other ingredients. Boil five minutes. Pack and seal in jars. Mrs. J. L. Suther, Patterson Grange. 41 BREAD AND BUTTER PICKLES Soak a gallon of sliced cucumbers and 10 medium onions in % cup of salt, ‘covered with water, 4 hours. | For gallon cucumbers boil 1 pint vinegar 2 tablespoons white mustard 1 pint sugdr seed 1 cup water 2 teaspoons celery seed Drop cucumbers in hot vinegar 10 minutes. Put in jar and seal. Ruth Yarborough, Old Town Grange. ICEBERG PICKLES 1. Two gallons medium size cucumbers cut up. One pint salt. Enough boiling water to cover. Let stand one week. ; 2. Drain and cover with fresh grape leaves about one inch thick. Cover with boiling water. Let stand for 24 hours. 3. Drain and cover with boiling water and alum the size of a walnut. Let stand for 24 hours. : 3 4, Drain. Cover with 1% quarts vinegar, 5 cups sugar, and mixed spices. Boil and pour over pickles. (Do not boil the pickles, just the vinegar, sugar, and spices.) 0. Drain and reheat the vinegar for four mornings. Pour back over the pickles each time. 6. Then you may put the pickles in jars when cold and seal. Mrs. D. W. McLaughlin, Corriher Grange. BREAD AND BUTTER PICKLES 30 fresh cucumbers 1 in. in 3 cups sugar diameter, sliced : 2 tsp. celery seed 10 medium sized onions, slice 2 tsp. ground ginger 4 tbsp. salt 2 tsp. (white) mustard seed 5 cups vinegar 1 tsp. (scant) tumeric

Cook this with the app: pantry check, scaling, and the assistant.