posted
Maybe he means bread and butter pickles. They are a real common kind of pickle. Folks have made them for many years. They are sweet. If this doesn't seem right, let me know, I have tons of recipes for canning. BREAD AND BUTTER PICKLES
6 lbs of 4- to 5-inch pickling cucumbers 8 cups thinly sliced onions (About 3 pounds) 1/2 cup canning or pickling salt 4 cups vinegar (5%) 4-1/2 cups sugar 2 tbsp mustard seed 1-1/2 tbsp celery seed 1 tbsp ground turmeric
YIELD: About 8 pints
PROCEDURE: Wash cucumbers. Cut 1/16 inch off blossom end and discard. Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed.
Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and add cucumbers and onions and slowly reheat to boiling. Fill jars with slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process as below.
Recommended process time for BREAD-AND-BUTTER PICKLES in a boiling-water canner, jars packed with hot food, pints and quarts, 10 minutes.
STORAGE: After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.
VARIATION: Squash bread-and-butter pickles. Substitute slender (1- to 1-1/2 inches in diameter) zucchini or yellow summer squash for cucumbers.
Posts: 53 | From: Wa. | Registered: Jul 2005
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posted
Nope, sorry Lucy. He said its small cubed up pickles that have sliced onions and a sweet pickled brine. He say's it's like large relish with an onion pickled taste.
posted
tamara we have something like this in England, but It comes in a jar already made. It has pickled onions in it, gherkins and something else like cauliflower. Could this be it?
bbbbbbbbb "Knowledge speaks, but wisdom listens". Posts: 12383 | From: Manchester. England | Registered: Oct 2004
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posted
I think this might be what you are looking for.
To make Simple Cucumbers and Onions, in a bowl, slice or small chunk 8-9 cups cucumbers and 1½ (one and one-half) cups thinly sliced onions. Add 1/3 (one-third) cup canning salt and cover the vegetables with water. Let soak 3 hours. Drain. Heat, don’t boil, the following: 2 cups sugar, 1 cup white vinegar, and ½ (one-half) teaspoon celery seed. Pour over cucumbers and freeze in freezer containers. Makes 4 pints. Thaw in refrigerator and serve
Posts: 1 | From: Boulder, CO | Registered: Sep 2005
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