On Line Cookbook
Bread & Butter Pickles
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
From a book of Chuck's dated 1955

Serves/Makes:About 3 quarts

  • 3 quarts (2850 ml) medium size cucumbers, sliced
  • 3 medium onions, sliced
  • 1/2 cup (125 ml) pickling salt
  • water to cover vegetables
  • 2 cups (475 ml) white vinegar
  • 1/2 cup (125 ml) water
  • 2-1/2 cups (600 ml) sugar
  • 2 tbs (30 ml) mustard seed
  • 1 tsp (5 ml) each celery seed abd turmeric
  • Combine the vegetables and mix with the salt.
  • Let stand 3 hours and then drain.
  • Combine vinegar and remaing ingredients.
  • Bring to a boil.
  • Add vegetables and heat to simmering.
  • Avoid boiling the vegetables, for this makes them soft.
  • Pack while hot into sterilized jars and seal.
This is from a book titled "Pickles and Preserves by Marion Brown Published 1955. Ihave older books if this is not old enough. Some date back to the 1800s.

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.