Bread and Butter Pickles

Ingredients

• 1 gal. sliced cucumbers
• % cup salt
• 1 tablespoon tumeric
• 1 tablespoon black pepper
• 2 teaspoons prepared mustard
• 3 cups sugar
• 1 teaspoon celery seed
• 1 tablespoon allspice

Method

1. 1

   Use small cucumbers that can be pickled whole, or cut medium size cucumbers in halves.

2. 2

   Wash and let stand overnight.

3. 3

   Make a strong brine.

4. 4

   Use 14 ozs. of salt (about 1.5 cups) to each gallon of water.

5. 5

   Bring to boil and pour over cucumbers.

6. 6

   Do this for 3 mornings.

7. 7

   Making fresh brine every morning.

8. 8

   Drain brine off and rinse cucumbers thoroughly.

9. 9

   Make a strong alum water, boil and pour over cucumbers.

10. 10

    Let stand overnight.

11. 11

    Mix vinegar and sugar (1 cup of vinegar and 1 cup of sugar) in large enough amounts to cover cucumbers and pickling spices.

12. 12

    Boil 10 minutes and pour over cucumbers that have been well drained.

13. 13

    Boil and pour back over the pickles.

14. 14

    The third day the pickles may be packed into fruit jars or left in stone or glass jars (if stone or glass, cover well to keep out insects).

15. 15

    If the vinegar is very strong it may be weakened by adding a small amount of water.

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

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