Lunch: Bread and Butter Pickles I
Recipe by IRENERUSSELL These pickles take two weeks in the refrigerator, but are well worth the wait.
Ingredients
6 small onions, sliced
1 teaspoon mustard seed
3/4 teaspoon ground turmeric
1 teaspoon celery seed
1 cup white sugar
3 cups distilled white vinegar
1/3 cup coarse salt
6 cucumbers, sliced
Instructions
In a large pan, combine the onions, mustard seed, turmeric and celery seed.
In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture.
Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
