Big Mama’s Bread & Butter Pickles
- 12 t o15 sliced pickling cucumbers
- 3to 4 regular onions (depending on size), sliced thin
- ¼ cup coarse salt
- 2 to 2½ cups cider vinegar
- 2 to 2½ cups ordinary sugar
- ½ to ¾ teaspoon turmeric
- ½ teaspoon approximately celery seed (may use a bit less)
- 1 tablespoon approximately mustard seed
- Combine sliced cucumbers, onions, and salt.
- Cover with 4 cups of cracked ice.
- Put a weight on top. You can use a plate that fits down in the container and set a gallon jug of anything on top.
- Let stand for about 3 hours.
- Rinse and drain.
- In a large pot, combine vinegar, sugar, turmeric, celery and mustard seed. Then add the cucumber and onion mix.
- Bring to an almost boil, but do not let come to full boil.
- Spoon into thoroughly clean washed-and-dried jars, and seal.
- On a cookie sheet or large baking pan, put sealed jars in oven at 225 degrees. Leave for about 15 minutes.
- Turn off oven and allow pickle jars to cool in the oven before storing. Store in cabinet or refrigerator.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/bookclub/book-selections/the-abolitionists-daughter/recipe/
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