Bread and butter pickles #2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | Medium-sized cucumbers | |
| 12 | Medium-sized onions | |
| 1 | cup | Salt |
| 4 | cups | Vinegar |
| 4 | cups | Water |
| 3 | cups | Sugar |
| 4 | teaspoons | Celery seed |
| 2 | teaspoons | Mustard seed |
| 2 | teaspoons | Ground ginger |
| 1 | teaspoon | Turmeric |
Directions
Slice cucumbers & onions thinly (¼-inch or less). Sprinkle both with salt. Let stand 2 hours. Rinse off salt. Combine rest of the ingredients & bring to a boil. Cook 15 minutes. Arrange cucumbers & onions in hot, sterilized jars. Pour mixture over them, covering well. Seal.
NANCYE S. SMITH
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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