Favourite Bread & Butter Pickles
Yield
16 servingsPrep
20 minCook
15 minReady
3 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
5 | medium |
cucumbers
|
|
3 | medium |
onions
|
|
¼ | cup |
salt
|
|
1 | cup |
vinegar
|
|
½ | teaspoon |
celery seeds
|
|
1 | cup |
water
|
|
½ | teaspoon |
mustard seeds
|
|
¾ | cup |
sugar
|
|
½ | teaspoon |
ginger
|
|
¼ | teaspoon |
turmeric
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
5 | medium |
cucumbers
|
|
3 | medium |
onions
|
|
59 | ml |
salt
|
|
237 | ml |
vinegar
|
|
2.5 | ml |
celery seeds
|
|
237 | ml |
water
|
|
2.5 | ml |
mustard seeds
|
|
177 | ml |
sugar
|
|
2.5 | ml |
ginger
|
|
1.3 | ml |
turmeric
|
Directions
Wash cucumbers. Cut in thin slices. Peel and slice onions. Combine onions and cucumbers.
Add salt. Let stand 2 hours. Drain. Heat vinegar, water, celery seed, mustard seed, sugar, ginger, and turmeric to boiling. Add cucumbers and onions.
Boil slowly until tender. Pack while hot in freshly sterilized jars.