Local Recipes

Best-Ever Bread and Butter Pickles

Nina H. Lee

4 qts. sliced cucumbers

1/2 C. salt

1-1/2 qts. sliced onions

1 qt. vinegar

4 C. sugar

1 T. celery seed

2 T. mustard seed

1 T. ground ginger

1/2 t. ground turmeric (opt.)

1/2 t. white pepper (opt.)

Gently stir salt into thinly sliced cucumbers; cover with ice cubes; let stand 2 or 3 hours or until cucumbers are crisp and cold. Add more ice if it melts; drain. Add onions.

Mix remaining ingredients; bring quickly to a boil. Boil 10 minutes. Add cucumbers and onion slices; bring to a boiling point. Pack loosely at once in hot jars; adjust lids. Process in boiling water bath for 15 minutes. Remove jars from canner; complete seals unless closures are self-sealing type.

Makes 8 pints.