Bread & Butter Pickles Recipe by “Auntie” Nancy Story
Bread and Butter Pickles Ingredients
12 medium-size cucumbers
10 large onions
2 green peppers (optional)
½ cup salt
1 quart ice cubes
5 cups cider vinegar
5 cups granulated sugar
1 teaspoon celery seed
1½ teaspoon turmeric
½ teaspoon ground cloves
2 tablespoons mustard seeds
How to Make Bread and Butter Pickles
Slice vegetables, keeping peels on, and place in a large bowl. Salt and then cover with ice cubes. Let stand at least 3 hours or overnight. Drain well. In a pot combine vinegar, sugar, and spices to syrup consistency and add vegetable mixture to the pot. Simmer over low heat to a scalding point of 180˚F. Do not boil. Place into sterilized Mason jars and refrigerate for a few days before serving. Yields 5 to 6 quarts.
For Woodman’s family history and more delicious recipes check out our new cookbook!
Leave a ReplyWant to join the discussion?
Feel free to contribute!