Bread & Butter Pickles

Ingredients

• 5 medium cucumbers
• 3 medium onions
• 1/4 cup salt
• 1 cup vinegar
• 1/2 tsp. celery salt
• 1 cup water
• 1/2 tsp. mustard seed
• 3/4 cup sugar
• 1/2 tsp. ginger
• 1/4 tsp. tumeric

Method

1. 1

   Wash cucumbers and cut into thin slices.

2. 2

   Peel and slice onions.

3. 3

   Combine onions and cucumbers, add salt, and let stand for two hours.

4. 4

   Drain.

5. 5

   Heat vinegar, water, celery salt, mustard seed, sugar, ginger, and turmeric to boiling.

6. 6

   Add cucumbers and onions, boil slowly until tender.

7. 7

   Pack while hot in sterilized jars.

Nutrition per serving

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 1. The excerpt below is the record exactly as published.

1/4 cup salt over ground pepper mixture » Let stand 10 minutes and drain well* Mix 1 Tbsp0 celery seed 1 Tbsp0 mustard seed 2 Cups sugar 2 Cups vinegar (Heinze) Heat until sugar melts# add drained pepper mixture and boil 10 minutes--pour in sterilized jars and seal. FRUIT RELISH Pat Sirrine 30 ripe tomatoes 6 pears 6 peaches 4 large apples 6 medium onions 2 bunches celery Chop above. 4 cups white vinegar 3 cups sugar 2 Tbsp. mixed spices (in cheese cloth) 3 tsp. salt Boil all together for 11/2 hours or until it thickens-- stirring frequently — Seal in hot sterilized jar. 4 BREAD & BUTTER PICKLES Dorothy Lenzen 5 medium cucumbers 3 medium onions 1/ 4 cup salt 1 cup vinegar 1/2 tsp, celery salt 1 cup water 1/2 tsp* mustard seed 3/ 4 cup sugar 1/2 tsps ginger 1/4 tsp9 tumeric

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