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Bread and Butter Pickles

Pennsylvania Dutch Cooking from AlansKitchen.comMakes 3 quarts.


  • 4 - quarts cucumbers, sliced
  • 8 - small white onions, sliced
  • 1/4 - cup salt
  • 2 - cups ice water
  • 4 - cups vinegar
  • 4 - cups sugar
  • 3 - teaspoons celery seed
  • 1/2 - teaspoon turmeric
  • 3 - Tablespoons mustard seed


  1. In a bowl, add the cucumbers and onions.
  2. Sprinkle salt over the cucumbers and onions. Cover with plastic wrap and let stand overnight.
  3. Next day pour off liquid and cover the cucumbers with ice water.
  4. Heat vinegar with sugar and spices to boiling point, then turn down heat and simmer a few minutes. 
  5. Drain cucumbers and onions, add to spiced vinegar, stir over low heat until mixture boils, then simmer. 
  6. Stir in turmeric and mustard seed. 
  7. Pour into hot sterilized jars and seal.

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