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need cucumber lunch recipe

Willy's Place » Members Favorite Recipes
by tamara on August 30, 2005 02:33 AM
I have no clue what it is or how it's made but father in law insists on me making it, any one have a clue on this kind of preserve.

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Tamara's Photos
Thinking Spring, Thinking Spring...Nope, doesn't work.lol
by weezie13 on August 30, 2005 03:22 AM
Discribe [gabby] it some [critic] more???

Cucumber sandwiches?
Some kind of preserve like a jam or jelly??

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Weezie

Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2

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by tamara on August 31, 2005 08:09 AM
It's a mix between pickled cucumbers and relish

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Tamara's Photos
Thinking Spring, Thinking Spring...Nope, doesn't work.lol
by weezie13 on August 31, 2005 08:47 AM
Did he discribe it to you??

Mayo based,
Yogurt?

What color??
White?
Green??

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Weezie

Don't forget to be kind to strangers. For some who have
done this have entertained angels without realizing it.
- Bible - Hebrews 13:2

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http://photobucket.com/albums/y250/weezie13/
by tamara on August 31, 2005 08:14 PM
No, it's a vinegar based pickle with cucumbers and onions and spices.

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Tamara's Photos
Thinking Spring, Thinking Spring...Nope, doesn't work.lol
by Lucy Lou on September 01, 2005 01:27 AM
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.
by tamara on September 01, 2005 06:31 AM
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.

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Tamara's Photos
Thinking Spring, Thinking Spring...Nope, doesn't work.lol
by princessazlea on September 01, 2005 04:53 PM
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? [wayey]

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"Knowledge speaks, but wisdom listens".
by clbevilacqua on September 12, 2005 11:49 PM
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 1Ĺ (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, donít boil, the following: 2 cups sugar, 1 cup white vinegar, and Ĺ (one-half) teaspoon celery seed. Pour over cucumbers and freeze in freezer containers. Makes 4 pints. Thaw in refrigerator and serve

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