Priscilla’s Bread and Butter Pickles
2003-07-22- Course: Pickles and Relishes, Side Dishes
- Yield : 6 quarts
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 50m
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When you have loads of fresh cucumbers and can’t eat them all up, pickle them using this easy recipe.
Ingredients
- 3 medium onions
- 8 large cucumbers
- 2 tbsp pickling salt
- 6 cups cold water
- 1 quart white vinegar
- 2 cups brown sugar
- 1 tbsp celery seed
- 1 tbsp mustard seed
- 1 tbsp turmeric
- 2 bell peppers optional
- 3 cloves garlic optional
Directions
Step 1
Peel onions. Wash Cucumbers. Combine salt and water.
Step 2
Slice onions, bell pepper and cucumbers (with peel) into 1/4 inch slices. Soak for one hour in the salt and water solution. Ice can be added to ensure crispness.
Step 3
Boil together the remaining ingredients: vinegar, brown sugar, celery seed, turmeric, and garlic (optional). Remove onions and cucumbers from water mixture, drain and add to boiling mixture, bringing just to a boil for about 10 minutes or until tender - do not overcook.
Step 4
Pack slices and liquid into hot, thoroughly cleaned jars. Let stand a couple of days before eating.
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