Homemade Bread and Butter Pickles

Mark’s nephew, Keith Hill, got us hooked on eating a slice of bread and butter pickle on a slice of cheddar cheese – try it!  It’s an amazing combination. 

This is a pretty old recipe – they say ice box instead of refrigerator….makes 3 quarts

1 Cup. Salt
½ Gallon Water
½ Gallon Ice
5 Lbs. Cucumbers, sliced (I prefer the smaller cucumbers.)

3 Cups Apple cider vinegar or white vinegar (I use white vinegar mostly.)
3 Cups Sugar
2 Cups Mustard seeds
1 Tablespoon Celery seed
1 Tablespoon Tumeric
1 Tablespoon Black pepper, coarsely ground
1 Tablespoon Chile flake

1 lb. Onions, thinly sliced

Combine salt and water in pot heat until salt dissolves. Add ice and
brine with cucumbers.  Soak overnight in icebox. Drain brine.
Combine vinegar, sugar, and spices. Bring to boil to melt sugar.
Pour pickle over cucumbers and onions. Cool.

Will keep in icebox for 6 weeks.


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Filed under Dip / Spread / Sauce / Seasoning, Summer

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