Appetizers, Vegetables

Bread & Butter Pickles

  • 3 quarts Cumin seed
  • 5 large Onions, sliced thin
  • 1 Green pepper, chopped
  • 2 cups Cider vinegar
  • 2 cups Sugar
  • 1 tablespoon Mustard seed
  • 3/4 teaspoon Celery seed
  • 1/4 teaspoon Garlic powder

    • Combine cucumbers, onions and bell pepper in a bowl. Sprinkle with salt, toss and cover with a lid or plate that will fit inside the bowl.

    Place a weight on top of the lid so that vegetables stay submerged in the liquid. Refrigerate overnight, about 12 hours. The next day, drainthe vegetables and rinse in cold water.Drain again thoroughly. Combine vinegar, sugar, tumeric, mustard seed, celery seed and ground cloves in a pot and bringliquid just to the boiling point. Slowly add the vegetables while stirring. Bring back to scalding point, but do not boil. Remove from heat and allow to cool.

    Refrigerate in a container with a tightfitting lid. Will keep 2-3 weeks in therefrigerator.

    About 24 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Betty Khalas of Dearborn, MI. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!