Bread and Butter Pickles
One of my favorite memories from growing up was the smells in our house during the harvest season. My Dad always grew a big garden and my Mom spent the end of the summer canning, preserving and freezing the fruits of my Dad's labors to be enjoyed until the next year.
I grew up in a tiny little house that was only 600 square feet, my Mom and Dad and I and for a time my Grandmother. Under the house was a cellar where my Dad had a cold frame for potatoes and other root vegetables and in the other corner were shelves filled with all kinds of goodies.
One of my favorites is bread and butter pickles. Last week I stopped off at a local farmers market and picked up a heaping quart of pickling cucumbers and today I sliced them up for bread and butter pickles.
15 cups of sliced cucumbers (this is about a heaping quart basket)
3 onions thinly sliced
1/4 c. coarse salt
4 cups of cracked ice
2 1/2 cups cider vinegar
2 1/2 cups white sugar
3/4 tsp turmeric
1/2 tsp celery seed
1 tsp mustard seed
Combine cucumbers, onions, salt and ice in a large bowl. Cover and let sit for at least 3 hours (I was busy today so they sat for about 7 hours and they are still crisp). Drain thoroughly.
In a large pot combine remaining ingredients and cucumbers and onions. Heat until just about boiling but do not boil. Remove from heat.
Sterilize jars - I boil mine in a pot of water, however, you can put them on a cookie sheet and bake in the oven for 15 minutes at 225 degrees.
Put cucumber mixture in jars, cover with remaining liquid and place lids on jar. Give them a hot water bath for 10 minutes. Tighten the lids and let cool.