Bread and butter pickles #1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Cucumbers |
| 9 | mediums | Onions |
| 2 | smalls | Hot peppers |
| ½ | cup | Salt |
| 5 | cups | Sugar |
| 5 | cups | Vinegar |
| 1½ | teaspoon | Turmeric |
| 2 | teaspoons | Mustard seed |
| 1 | teaspoon | Celery seed |
| ½ | teaspoon | Ground cloves |
| Ice | ||
Directions
Slice cucumbers & onions thinly. Layer in a large pot. Cut up hot peppers over this & cover with salt. Cover with ice & let stand 3 hours or longer.
Pour off water & add sugar, vinegar & seasonings. Mix with hands. Let simmer until rinds turn brown. DO NOT BOIL. Seal in prepared pint jars while hot. Process in hot water bath 10 minutes. Makes about 12 pints. (One head of cauliflower may also be used.) NANCY D. NORMAN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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