Best Bread & Butter Pickles
Best Bread and Butter Pickles recipe
Yield
32 servingsPrep
30 minCook
15 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
cucumbers
|
|
| 6 | medium |
onions
|
|
| ¼ | cup |
salt
|
|
| 1 | quart |
vinegar
|
*
|
| 2 | cups |
brown sugar
|
*
|
| 1 | tablespoon |
dry mustard
|
|
| 1 | tablespoon |
turmeric
|
|
| 1 | tablespoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
cucumbers
|
|
| 6 | medium |
onions
|
|
| 59 | ml |
salt
|
|
| 0.9 | l |
vinegar
|
*
|
| 473 | ml |
brown sugar
|
*
|
| 15 | ml |
dry mustard
|
|
| 15 | ml |
turmeric
|
|
| 15 | ml |
cornstarch
|
|
Directions
Wash, peel and slice cucumbers and onions. Cover them with the salt and let stand overnight.
Bring vinegar and sugar to a boil. Sift together mustard, turmeric and cornstarch, mix with a little cold vinegar and add to vinegar and sugar. Drain cucumbers and onions.
Put in vinegar solution and bring to a boil. Pack into sterilized pint jars to within ½ inch of top. Process in boiling water bath five minutes.
