Kathy's Bread & Butter Pickles Recipe

HOME Page

Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles

How To Guides
Dairy Free Recipes
Farrago

Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas

BikePro Parts & Accessories

iPhone, iPod, iPad repair service 1-877-476-3776

iPhone, iPod, iPad
Repair Service

Links

Site Map

Preserves
Plum, Lemon and Rosemary Jam
Peach Habanero Marmalade
Plum Jam
Kathy's Pickled Onions
Kathy's Bread & Butter Pickles
Freezing Fresh Blackberries
Freezing Tomatoes
Curing Olives
Preserved Lemon
Brandied Fruit

Kathy's Bread & Butter Pickles

Contributed by: Kathy

12 very freshly picked cucumbers - Sliced
8 large onions - chopped into large pieces
1 large crock
salt
2 cups vinegar
2 cups sugar
1 teas ginger
1 teas turmeric
2 teas celery seed
1 tablespoon cornstarch - mix this with your sugar
2 teas mustard seed

Pour 1/2 cup salt over cucumbers and onions and mix well.
Let stand 2 hours
Rinse well with water and drain off
Place a clean towel in the sink and let the mixture drain off on towel in sink
Bring sugar and spices to a boil and boil 1 minute
Add cucumbers and onions and heat thoroughly - Do not boil
Pack in jars and seal while hot

Questions about this recipe?