Bread and Butter Pickles

Name: Bread and Butter Pickles
Yield: Makes approx. 4 lb (1.8 kg)
Cuisine: American
Ingredients: 2 lb (900 g) cucumbers (about 2 large ones), cut into ¼-inch (5 mm) slices; 12 oz (350 g) onions, sliced very thinly; 2 oz (50 g) salt; 12 fl oz (350 ml) cider vinegar; 2 tablespoons (2 X 15 ml spoon) mustard seed; 12 oz (350 g) sugar; ¼ teaspoon (1.25 ml spoon) turmeric; 2 teaspoons (2 X 5 ml spoon) celery seed; ¼ teaspoon (1.25 ml spoon) cayenne pepper

Preparation info

Makes approx.
4 lb

Difficulty
Easy

Appears in

The Cooking of the USA

By Patricia Lousada

Published 1993

About

This sweet–sour cucumber pickle is good enough to eat on its own with bread and butter. It is just the thing to have handy to add last-minute zest to a meal.

Ingredients

2 lb (900 g) cucumbers (about 2 large ones), cut into ¼-inch (5 mm) slices
12

Americas
United States
Preserve
Side dish
Gluten-free
Vegan

Method

Put the sliced cucumbers with the onions and salt in a large bowl. Mix together well and allow to stand for 3 hours. Drain and rinse well under cold water and drain again.

Bring all the other ingredients to the boil in a large pan and then add the cucumbers and onions. Reduce the heat and bring just to a simmer, cooking for 2 minutes. Do not allow it to boil or the finished pickles will