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Amish Bread and Butter Pickles Recipe

Amish Bread and Butter Pickles Recipe

1 gallon thinly sliced med-sized cucumber, unpared
6-8 medium onion, thinly sliced
2 green peppers
1/3 cup salt
4 1/2 cups granulated sugar
2 T. mustard seed
1 1/2 t. turmeric
1 1/2 t. celery seed
4 1/2 cups vinegar

Gently mix together first 4 ingredients. Cover w/ crushed ice & let stand for 3 hours. Continue to add ice as it melts. Drain well. Meanwhile, combine sugar, spices & vinegar in
large kettle & bring to boil. Add drained vegetables & heat to boiling point, but do not boil. Spoon into hot sterilized jars & seal.
Makes 8 pints

Pennsylvania Dutch Family Recipe for Summer Pickles
I have been making these for about 50 years, but have no exact measurements.

I buy about 8 of the smallest cucumber pickles I can find. I put them in a square Corning casserole dish. Then I boil about 2 cups of water on the stove. Next, I cover the pickles with boiling water and put on the lid. The lid must be tight so the steam dos not escape. The dish must set at least 10 hours. Next, I heat about a cup of water and a cup of vinegar on the stove. I remove the lid, cover the cakes with salt & pepper and pour on the boiling mixture and cover again. The pickles set until cool and then I salt & pepper again and put in the refrigerator until the next day. It all depends how sour you want them to be. You can add more or less vinegar when you boil the mixture.
Athena in DE

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