I am not really a big pickle fan. Their are really only 2 kinds that I like. Both of them are the ones that my Mom always made. Maybe it is nostalgia but I think it is just that Mom really knows how to make pickles.To keep from losing these wonderful recipes, I am passing it on to you. It is well worth the effort.
Start you own family tradition. I hope you all will try making a batch.
It really gives me something to do with my extremely prolific cucumber plants.
- BREAD AND BUTTER PICKLES
1 gal. thinly sliced unpeeled cucumbers (the thinner the better)
8 medium onions, thinly sliced
1/2 cup salt
Combine and cover with ice water and let set for 3 hours then drain.
Bring to boil;
4 cups apple cider vinegar
1 cup water
5 cups sugar
1 1/2 teaspoon turmeric
1/2 teaspoon ground cloves or 1 teaspoon whole cloves
2 tablespoons mustard seeds
When sugar is dissolved add drained cucumbers and onions.
Bring to a rolling boil and can.
LIME PICKLES
7 lbs. cucumbers cut in 1/4 in. slices
MIX;
2 cups pickling lime with 2 gal. cold water
Soak cucumbers in lime solution 24 hours
RINSE;
well with cold water then cover with cold water and soak 3 hours longer.
BRING TO BOIL;
2 quarts cider vinegar
4 1/2 lbs. white sugar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon whole cloves
1 teaspoon mixed pickling spices
DRAIN;
cucumbers and cover with vinegar solution. If needed weight down cucumbers to be sure they are covered. Soak over night. The next day bring everything to a boil and simmer for 40 minutes. Pack in jars and seal.