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Bread and Butter Pickles I

By: IRENERUSSELL

"These pickles take two weeks in the refrigerator, but are well worth the wait."

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 quarts

Ingredients

6 small onions, sliced
1 teaspoon mustard seed
3/4 teaspoon ground turmeric
1 teaspoon celery seed
1 cup white sugar
3 cups distilled white vinegar
1/3 cup coarse salt
6 cucumbers, sliced

Directions

In a large pan, combine the onions, mustard seed, turmeric and celery seed.
In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture.
Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.