This is my great grandmother's recipe
for bread and butter pickles. I have made it for many years.
You want to use cucumbers right out of the garden if you can. Try a farmers
market if you don't have a garden.
Grandma's Bread and Butter Pickles
4 quarts sliced cucumbers
6 white medium onions peeled and cut in thin slices
1/3 C. coarse salt
Do not pare cucumbers, just wash them and cut them in thin slices. I use a crock
for these, while preparing. Mix cucumbers, onion and add salt. Cover with ice.
Let set overnight. You may have to add more ice. You want them to stay very
cold. When ready to prepare, rinse them very well.
Syrup:
3 C. sugar
1 1/2 t. turmeric
1 1/2 t. celery seed
2 T. mustard seed
3 C. white vinegar
Combine syrup and bring to a boil. When sugar is dissolved, add cucumbers. Heat
to boiling. Pack into hot, sterilized jars. Remove air bubbles. Process for 10
minutes in a hot water bath.
