Bread 'n' Butter Pickles
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 201. Vision transcription from the scanned page; needs review.
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Ingredients
- 4 quarts sliced medium cucumbers
- 8 medium white onions, sliced
- 1/3 cup pickling salt
- 3 cloves garlic, halved
- Cracked ice
- 5 cups sugar
- 3 cups cider vinegar
- 2 tablespoons mustard seed
- 1 1/2 teaspoons turmeric
- 1 1/2 teaspoons celery seed
Instructions
- In a large bowl combine cucumbers, onions, salt, and garlic. Stir in a large amount of cracked ice. Let stand 3 hours; drain well. Remove garlic.
- In a large kettle combine sugar, vinegar, mustard seed, turmeric, and celery seed. Add drained mixture. Bring to boiling.
- Pack cucumber mixture and liquid into hot, sterilized pint jars, leaving a 1/2-inch headspace. Adjust lids. Process 10 minutes.
- Horseradish Pickles: Prepare as above, except add 1/2 cup prepared horseradish to the sugar mixture.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Bread and butter pickles.jpg" by Dvortygirl; license: CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0); source: https://commons.wikimedia.org/wiki/File:Bread_and_butter_pickles.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.