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Show This Week's RECIPE . . . With the canning season at it? peak, housewives are always happy to find an extra good I pickle recipe. The following j bread and butter pickle recipe I was submitted by Mrs. Thomas R. Todd. Bread and Buffer Pickles 1 gallon sliced and measured cucumbers (use 4- to 5-inch cucumbers) 2 qts. sliced and measured onions on-ions (10 medium white ones) Vz cup salt 5 cups granulated sugar 1 qt. cider vinegar 2 tbs. mustard seed 1 tbs. celery seed 1 tsp. tumeric Vi tsp. white pepper 1 tbs. powdered ginger Select fresh cucumbers not over a day old. Wash, and pare if yoti prefer. Slice cucumbers and onions in Ji-inch slices, or thinner. Stir in salt and add I pint crushed ice to crisp cucumbers. Cover with weighted lid and let stand 2 or 3 hours. Then drain while pickling mixture is being prepared. Heat vinegar with sugar and spices for ten minutes, keeping to a simmer. Add cucumbers and onions and heat enough to scald through. Remove from direct heat, but keep hot 30 minutes. Put into sterilized jars and seal. Makes 7 pints. |