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Bread & Butter Pickles
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25 cucumbers about 6”-8” long and 2” diameter, sliced into 1/8” slices
3 c white vinegar
5 c sugar
5 onions thinly sliced
2 green chopped peppers
1 red chopped pepper
1 1/2 t celery seed
1/4 c pickling salt
2 T mustard seeds
1 1/2 t turmeric
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Slice the cucumbers, onions and peppers and place them into a very large pan. Sprinkle pickling salt over them and let stand overnight (this makes the pickles crisp). Then place into colander and let drain for 1 hour.
Put vinegar, mustard seeds, celery seeds, turmeric and sugar into a large kettle and bring just to a boil. Remove quickly from heat – do not continue to boil.
Sterilize pint canning jars & lids. Pack hot sterilized jars with cucumber slices, peppers and onions. Pour hot vinegar mixture into jars, leaving 1/2” headspace. Cover with lids. Screw on bands. Process in boiling water for times recommended by USDA.
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County Fair Garlic Dill Pickles
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Brine for 3 quarts:
1/2 c. kosher or pickling salt
2 c. cider vinegar
2 qts. (8 c.) bottled water (don’t use tap water)
Brine for 6 quarts:
1 c. kosher or pickling salt
1 qt. (4 cups) cider vinegar
4 qts. (1 gallon) bottled water (don’t use tap water)
Jar:
1 large head of fresh dill.
1 clove garlic, peeled but not crushed
1/8 tsp. alum
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Mix brine and bring to a boil. In the meantime, put dill and garlic on bottom of jar and pack jar with pickles. Pour hot brine over pickles to within 1/2 inch of top. Add alum. Seal and process in boiling water bath for 5 minutes.
If all of the brine is not used, refrigerate and use on next batch of pickles. DO NOT reheat this brine, simply use it cold as indicated above. Everything else is the same.
Comments:
This recipe was acquired from an elderly white-haired lady who sat next to Bill while viewing the judging of the canned items at the 2004 Washington County Fair. She recited, from memory, this recipe that she used for many years when she was on the farm with her eight children. She said that everyone liked these pickles.
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