Bread And Butter Pickles
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A indian take on bread and butter pickles, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 3 medium onions
- 30 (6-inch) cucumbers, sliced
- 5 Tbsp. salt
- 1 1/4 Tbsp. alum
- 6 1/2 c. vinegar
- 5 c. sugar
- 3 tsp. celery seed
- 2 1/2 tsp. mustard seed
- 1 1/2 tsp. turmeric
- 2 1/2 tsp. ginger
Method
Slice onions and cucumbers.
Sprinkle salt and alum over cucumbers and onions.
Let stand 1 hour.
Drain in colander; set aside.
Make syrup of vinegar, sugar, celery seed, mustard seed, turmeric and ginger in large pot and bring to boil for 5 minutes. Pour drained cucumbers into syrup.
Pour into hot, sterile jars immediately.
Seal.
I put the jars in water and bring to a boil before filling so they will be hot enough to seal.
Yield: 6 pints.
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