NVDAILY.COM | Reader Recipes

Posted December 12, 2013 | comments Leave a comment

Bread and Butter Pickle

6 C. (3 lbs.) cucumbers, sliced
2/3 c. (1/2 lb.) onions, sliced
2 qts. cold water
2/3 c. salt

Wash cucumbers. Cut into slices. Add other ingredients and let stand overnight. Drain well and wash off salt. Add to syrup and boil for 10 mins. Pour into sterilized jars and seal.

Syrup:
2 c. sugar
3 ½ c. vinegar
2 T. celery seed
2 T. white mustard seed
1 stick cinnamon and few cloves (tied in bag)

Mix together and boil for 2 mins.

Katherine Biggs
Resident, The Southerlands


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