My Grandma Anderson made these pickles a lot and I remember taking jars of them to college my freshman year -the onions are the best part.
I’m going to put this recipe all together on our home page.Read more
Bread and Butter Pickles
20 medium sized cucumbers
8 large onions – I try to use smaller onions so that I can use them whole or sliced not chopped
1/2 c. Salt
Slice the cucumbers and onions very thin. Add salt and mix well. Cover with ice and let stand about 3 hours.
Drain, rinse and drain well.
Combine the following:
4-1/2 cups vinegar
4-1/2 cups sugar
2 T. mustard seed
1 t. tumeric
1/2 t. ground cloves
2 t. celery seed
pinch of ground ginger
Heat on stove and bring to a boil.
Add drained cucumbers and onions.
Reduce heat. Cook slowly for 10 minutes – do not boil.
Pack hot into sterilized jars and seal.
Makes 6-7 pints.