Pickles, Sauces & Extras

Gramma's Bread and Butter Pickles

Name: Gramma's Bread and Butter Pickles
Ingredients: 1 gallon cucumbers, sliced; 5–6 onions, sliced; ½ c salt; 5 c white vinegar; 7 c sugar; ½ tsp alum; 1 tsp mustard seed; 1 tsp celery seed; ½ tsp cloves; 1 tsp turmeric

From the kitchen of Gramma Louise April

Bread and butter pickles ÃÂÃÂÃÂÃÂ¢ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂ sweet, tangy cucumber slices ÃÂÃÂÃÂÃÂ¢ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂ have been made in American home kitchens since at least the 1920s, when the name first appeared in print. They belong to the great canning tradition of NE Ohio farm families, where late August and early September meant putting up vegetables against the winter. Gramma Louise April's version, made in gallon-sized batches, was a true household staple ÃÂÃÂÃÂÃÂ¢ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂ the jar you reached for alongside every cold meal from September through April.

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Ingredients

1 gallon cucumbers, sliced
5ÃÂÃÂÃÂÃÂ¢ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂ6 onions, sliced
ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂ½ c salt
5 c white vinegar
7 c sugar
ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂ½ tsp alum
1 tsp mustard seed
1 tsp celery seed
ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂ½ tsp cloves
1 tsp turmeric

Instructions

Mix cucumbers, onions, and salt. Let stand for 3 hours, then drain liquid.
Add vinegar. Mix remaining ingredients, add cucumber mixture and heat.
Put in jars and can according to canning instructions.

ÃÂÃÂÃÂÃÂ°ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂ¡ Tip: Straight from Gramma Louise April's kitchen ÃÂÃÂÃÂÃÂ¢ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂ a true family heirloom recipe.