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Bread & Butter Pickles
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Recipe Information
Source:
From a book of Chuck's dated 1955

Serves/Makes:About 3 quarts

Ingredients
  • 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
Preparation
  • 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.
Comments
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.

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