Bread and Butter Pickles I |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These pickles take two weeks in the refrigerator, but are well worth the wait. Ingredients:
6 small onions, sliced |
1 teaspoon mustard seed |
3/4 teaspoon ground turmeric |
1 teaspoon celery seed |
1 cup white sugar |
3 cups distilled white vinegar |
1/3 cup coarse salt |
6 cucumbers, sliced |
Directions:
1. In a large pan, combine the onions, mustard seed, turmeric and celery seed.
2. In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture.
3. Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.
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