Appetizers

BREAD AND BUTTER PICKLES

  • 4 cups Sugar
  • 4 cups Vinegar, white
  • 1/4 cup Salt
  • 1 1/4 teaspoons Turmeric
  • 1 1/4 teaspoons Celery seed
  • 3 Onions, thinly sliced
  • 4 pints Pickle cucumbers

    • Slice pickles 1"-1" thick.

    Mix sugar, vinegar and spices.

    Mix well. Do not heat.

    Pack cucumbers and onions tightly in four one-pint jars.

    Again, mix syrup well, and pour over cucumbers and onions.

    Fill jars to within 1" of top. Refrigerate.

    Pickles will be ready in three weeks. (Submitted to Cookbook)

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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