Bread and Butter Pickles
A historical recipe from Pennsylvania Dutch Cooking, by Anonymous.
A historical recipe
Pennsylvania Dutch Cooking, by Anonymous. Project Gutenberg eBook #26558.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars, preserving or pickling. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 2 ingredients
- 5 cups vinegar Mix
- 8 onions
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1 gal.
- cucumbers 8 onions 1/2 cup salt 2 green peppers 2 red peppers Slice cucumbers, onions and peppers.
- Pack in ice.
- Let stand 3 hours.
- Put a heavy weight on top the pickles.
- A plate with a weight on top is best.
- Drain well and combine with: 5 cups sugar 2 tablespoons mustard seed 2 tablespoons celery seed 1-1/2 teaspoons turmeric 1/2 teaspoon ground cloves 5 cups vinegar Mix well.
- Pour over pickles and simmer 30 minutes.
- Seal in hot jars.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Colander