A Glance Back – Pickles!

Sometime in the middle of summer, I promised to put my Bread and Butter Pickle recipe on my blog and Facebook. Here I am about 2 months later finally getting around to it. I’ve used this recipe for years and years. It’s one given to me by one of the elderly ladies who lived in my town when I was in my twenties. I’ve always had good luck with it, and I especially enjoy these sweet tasting pickles on hot dogs and hamburgers.

For all my friends in countries on the metric system, my apologies. These are the old British measurements. You can do an Internet search to find Metric equivalents.

Sweet Pickle Slices

4 quarts of thinly sliced cucumbers. You don’t need to peel them, but they shouldn’t be waxed.

3 white onions, thinly sliced

1 red sweet pepper, thinly sliced

3 cloves of garlic

1/3 cup of non-iodized salt (I use Kosher salt)

5 cups of white sugar

1 1/2 teaspoon of tumeric

1 1/2 teaspoon of celery seed

1 tablespoon of mustard seed

3 cups of apple vinegar

Do not peel cucumbers. Slice thin and place into a non-aluminum container. I use a large roasting pan. Add sliced onions, red pepper, garlic, and salt. Cover with cracked ice and mix thoroughly. Cover and let stand for 3 hours. Drain thoroughly.

Combine the remaining spices and vinegar and pour over the drained cucumber mix. Heat just to boiling and then place in hot sterilized jars. I process in a hot water bath, but please check and process according to the US Dept of Agriculture canning standards.

Blessings,

Sue