My youngest son's garden is producing a little bit later than last year, due to the cooler summer, I suppose. At any rate, the cucumbers are coming on like gangbusters now. He brought me a couple of jars of dill pickles this past weekend. When I talked with him this evening, he said he needed a good recipe for Bread & Butter pickles. He likes trying new recipes.
Years ago I made some good sweet pickles. I wish I still had the recipe. I scoured my recipe file and my parent's old recipe box to no avail. However, I found this recipe that if it isn't the same, it is really close. It came from one of those old church Ladies Aid cookbooks. Those church ladies really know how to cook. So here you go, David.
Bread & Butter Pickles
4 pounds cucumbers, sliced thin
8 small onions, sliced thin
1/2 cup canning salt
5 cups sugar
4 cups white vinegar
2 tablespoons mustard seed
2 teaspoons celery seed
1-1/2 teaspoons ground turmeric
(If you're feeling adventuresome, you can add 1/2 teaspoon of ground cloves.)
In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again.
In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat.
Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 7 pints.
Let them sit on the shelf for three or four weeks before opening a jar. And, by the way, son...
I'll be more than happy to taste test those pickles to make sure they are good enough for your family. Just sayin'.....
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