There’s nothing better than sharing Mom’s Bread n’ Butter Pickle recipe. Served along with hot dogs, hamburgers, sandwiches, or chopped up in tuna salad—yum!
In large glass bowls, combine sliced cucumbers, sliced onions and pickling salt with crushed ice. Cover with a weighted plate and let stand for 3 hours (this is the secret to having them crisp!) Drain thoroughly and put into a large kettle pot. Add sugar, tumeric, celery seed, mustard seed and vinegar. Bring ALMOST to a boil, stirring often with a wood spoon. You want it hot enough to melt sugar, but not cook the cucumbers. Remove from heat.
Pack pickles in canning jars, seal and process per canning directions.
Yields about 7 pints.
by Willamette Transplant in
Condiments
Prep: Cook:
Serves: 10 Level: Easy
by Willamette Transplant in
Condiments
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
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shari on 10.1.2011
I’m wondering if there is a reason for putting them in large glass bowls? I have a 3 gallon crock that would work for the “ice crisping” step, and would just like your opinion on whether you think this would work instead of the glass bowls. Thanks!