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| Bread and Butter Pickles I |
"These pickles take two weeks in the refrigerator, but are nicely really worth the wait."
Ingredients :
- 6 small onions, sliced
- 1 teaspoon mustard seed
- three/4 teaspoon ground turmeric
- 1 teaspoon celery seed
- 1 cup white sugar
- three cups distilled white vinegar
- 1/3 cup coarse salt
- 6 cucumbers, sliced
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 25M |
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- In a large pan, integrate the onions, mustard seed, turmeric and celery seed.
- In a saucepan, integrate the sugar, vinegar and salt. Bring to a boil. Pour the boiling combination into the pan with the onion combination.
- Add the cucumber slices. Pack into sterile jars. Refrigerate for two weeks earlier than ingesting.
Notes :
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