Bread and Butter Pickles

Blue Ribbon Winner at the Minnesota State Fair in 1983, 1984

• 4 quarts sliced medium cukes (about 25)
• 3 cups sliced onions (about 4 medium)
• 2 green peppers, chopped (or 1 red and 1 green)
• 1 cup cauliflower flowerettes (optional)
• 3 cloves garlic, sliced
• 1/3 cup canning salt
• 5 cups sugar
• 3 cups cider vinegar
• 1-1/2 tsp. turmeric
• 1-1/2 tsp. celery seed
• 2 Tbsp. mustard seed
• hot red pepper flakes (optional)

Combine cucumbers, onions, cauliflower, pepper, and garlic. Add salt; cover with cracked ice; mix thoroughly. Let stand three hours, drain well. Combine remaining ingredients, pour over cucumber mixture. Heat just to a boil. Seal in hot, sterilized jars.

Source: Recipe is originally from an old Better Homes & Gardens cookbook in 1983. I bring the brine mixture to a boil, then add the cucumbers to it--maybe that cooks them a little less? I also process the jars in a boiling water bath for 10-15 minutes or so to ensure a seal; does not affect the crispness of the product.

From: Zlotka@aol.com (Barb Schaller)

Crisp Bread and Butter Pickles

• 4 qt Cucumber; thinly sliced
• 8 md Onion; peeled/thinly sliced
• 1/2 c Pickling salt
• 5 c Sugar
• 1 1/2 ts Turmeric
• 1 ts Celery seed
• 2 T Mustard seed
• 5 c Cider vinegar

Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into hot jars and seal.

From: Sam Waring / sam.waring@382-91-12.ima.infomail.com

8-minute Microwave Bread and Butter Pickles

Ingredients:
• 2 cups cucumbers
• 1 med onion
• 1 cup sugar
• 1/2 cup white vinegar
• 1 tsp salt
• 1/2t mustard seed
• 1/4 t celery seed.
• 1/4 t turmeric

Mix all ingredients in a 2qt. casserole dish microwave on high power for 8 minutes. Stir twice during the cooking time. Let pickles cool then put in container with tight lid and refrigerate.

From: The Barbour's

Non-Processed Sweet Pickles

• 1 1/2 gal. whole pickling cucumbers
• 1/2 gal. boiling water
• 1 c salt
• 1/2 gal vinegar
• 1/2 box cinnamon sticks
• 1 box whole cloves
• 1 TBLS celery seed
• 7 1/2 lbs sugar

Wash cucumbers and place in glass container. Pour salt water over cucumbers and soak for 24 hours. Drain well.

Tie spices in cheesecloth and put into vinegar. Boil 20 minutes. Pour over cucumbers and let set 9 days. After 9 days, discard vinegar. Slice pickles into sterile jars. Use a layer of sugar between each layer of pickles. Use 5 lbs. sugar to each gallon of pickles. The sugar will disolve and form the syrup.

These pickles keep equally well in plastic containers with tightly sealing lids.

Texas Sweet Pickles

Ingredients:
• 1 gallon medium cucumbers, sliced
• 4 tablespoons salt
• 2 tablespoons powdered alum
• 2 tablespoons pickling spice
• 4 cups white vinegar
• 5 c sugar

In a large saucepan, over medium high heat, combine vinegar, salt, alum and pickling spice. Bring to a boil and remove from heat. In a large non-reactive container add cucumbers and cover completely with pickling brine. Push cucumbers completely in solution with a plate or plastic lid and weight down.( Do not use a metal container. Use plastic, stoneware or glass). Let stand 3 weeks.

Rinse cucumbers well in cold running water and drain. Return to container and add 5 cups sugar over top. (Sugar will make it's own juice.) Cover and let stand for 1 week. Pack in smaller jars and cover with liquid and cap. No need to can. Store in a cool dark place.

From: Carrie Pecher via "tranch"

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