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Vegetables and Side Dishes
Baked BeansPressure Cooker Refried Beans
Macaroni and Cheese Recipe
Mashed Sweet Potatoes Recipe
Hash Browned Potatoes Recipe
Parsley Potatoes Recipe
Twice Baked Potatoes Recipe
Potato Wedges Recipe
Bread and Butter Pickles Recipe
Green Beans and Carrots Recipe
Bread and Butter Pickles
This recipe for homemade Bread and Butter Pickles will make 7 pints.
4 quarts sliced cucumbers
4 sliced onions
2 green peppers
1/3 cup pickling salt
2 trays of ice
5 cups sugar
1½ tsp turmeric
1 tbls mustard seed
½ tsp celery seed
3 cups cider vinegar
Wash cucumber well. Slice unpeeled cucumbers 1/8 inch and ¼ inch slices. In a large bowl combine sliced cucumbers, onions, green pepper cut in thin strips and pickling salt. Cover with the two trays of ice cubes and let stand at room temperature for about 3 hours.
Use a colander and drain the vegetables and set aside. In a large pan combine sugar, turmeric, mustard seed, celery seed and cider vinegar and heat just to a boil. Add cucumber mixture and heat for five minutes.
Pack loosely into clean, hot pint standard canning jars. Fill with syrup and leave ½ inch headspace from the top of the jar and run a butter knife down the sides of the jar to work out air bubbles. Wipe syrup off the rim of the jar with a clean damp cloth. Have new lids in boiling water for 5 minutes before sealing.
Process in a boiling waterbath canner for 5 minutes. A waterbath canner is a big kettle with a rack to hold the jars which is fine for fruits, tomatoes, pickles, jellies and jams. This makes 7 pints. This recipe was from Grandmother Pat who always opened a jar for family gatherings.
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