The James T. Callow Folklore Archive
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Bread and Butter Pickles
1 gallon firm cucumbers (sliced thin crosswise)
2 green peppers (seeded and sliced)
8 small white onions
Prepare 1 quart of crushed ice. Place these in layers with 1/2 cup of salt. Cover in weighted lid and place in refrigerator for 3 hours. Drain after 3 hours, add to syrup made of:
5 cups white vinegar
5 cups sugar
1 1/2 tsp turmeric
1/2 tsp ground cloves
2 tsp ground mustard seed
1 tsp celery seed
Stir mixture while heating - dissolve sugar. Add vegetables - heat slowly. Scald , DO NOT BOIL.
Place pickles in sterilized jars at once and seal.
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|Subject headings:||Food Drink -- Manner of preparation Preservation|