Title: Bread and Butter Pickles
Categories: None
Yield: 1 Servings

10 lb Small crisp cucumbers
1 1/4 c Salt
15 c Cold water
1 1/2 lb Small onions
6 c Vinegar
5 c Sugar
3 ts Celery seed; (up to 4)
8 ts Mustard seed
3 - 4 tsp. ginger
1 Sp tumeric
1/2 ts Mace
1 ds Red pepper

Wash and scrub cucumbers. Cut into 1/4 inch slices. Put into kettle.
Sprinkle with salt and add water. Cove and let stand 24 hours. Drain 10 -
15 minutes. Put into kettle. Add onions, peeled and sliced thinly, then
vinegar, sugar and spices. Heat to boiling. Simmer 2 - 3 minutes. Pack into
hot sterilized jars. Seal.

Posted to JEWISH-FOOD digest by Joan Callaway on
Sep 25, 1998, converted by MM_Buster v2.0l.