I know cucumber season is still a few months away, but as I was scrolling through my recipe file this morning (yep, I left it to the last minute), it popped out at me and said, “Use me.” So I did. Now you have a reason to plant a few extra cucumber plants. 🙂
I personally hate bread and butter pickles. I’m a dill pickle girl all the way.
Why do I have a recipe for them? Why make them?
My husband LOVES them. And I aim to please. At least most of the time. 🙂
This is his mother’s recipe. I’ve no idea where she got it, so if it matches some famous recipe somewhere, I didn’t mean to plagiarize.
Bread and Butter Pickles
1 gal cukes sliced
8 small onions (4 med sliced thin)
½ cup salt
Cover with cracked ice. Let stand 3 hours and drain. (We actually put ours in a clean fridge drawer and let sit overnight. Make sure you drain off the water.)
5 cups sugar
5 cups apple cider vinegar
1 ½ tsp tumeric
½ tsp ground cloves
2 T mustard seed
2 tsp celery seed
Put in large pot with cucumber/onion mixture, bring to boil (do not boil more than 1 to 2 minutes), and then remove from heat and pack in hot jars and seal.