Appetizers, Vegetables

EULA'S BREAD AND BUTTER PICKLES

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

    • Slice cucumbers 1/8" - 1/4" thick. Set aside. Mix sugar, vinegar and spices well. Do not heat. Pack cucumbers and onions tightly in 4 one-pint canning jars. Again mix the syurp well, and pour over the cucumbers and onions. Fill jars to within 1/4" of top. Seal and refrigerate jars. Pickles will be ready in three weeks.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by John Phillips of Breckenridge, TX. 

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