Since many of you home gardeners will soon have cucumbers coming out of your ears, I thought I’d post this superb pickle recipe. These babies get more requests for “MORE” than any of my jams and even ketchup – yeah, I make my own. It’s a process to make these, but not difficult and sooo worth it if you like a sweet pickle. Plus, one of the ingredients is turmeric and “recent studies suggest” this lovely yellow spice cures most illnesses and once restored a limb on a man in Northern Ugiwanistan. Okay, I made that last part up, but do try the pickles. And let me know how you like them.
Grandma’s Bread and Butter Pickles
Slice enough gently scrubbed cucumbers to equal 4 quarts
Slice 4-6 medium onions (rings)
Add one green pepper cleaned and sliced into strips
3 whole garlic cloves
Put the vegetables into a large container and cover with ½ cup of plain (Kosher) salt.
Cover with crushed ice and let sit for 3 hours (I cover the bowl with a kitchen towel, too). This smells up the whole house divinely.
Bring to boil in large stockpot:
5 cups sugar
3 cups apple cider vinegar
1 ½ tablespoons turmeric
1 ½ tablespoons celery seed
2 tablespoons mustard seed
Drain the vegetables well and add to the syrup. Bring the mixture to a boil. It takes a while to come to a boil then let ‘er rip for about 5 minutes.
Pack into hot jars and seal.
Let sit for a few weeks for the flavors to blend.