Bread & Butter Pickles

This recipe came from my grandmother, who has been making these excellent pickles for many years.

Ingredients:

• 6 c. sliced cucumbers (2 lbs.)
• 1 lb. onions
• 1 green pepper
• ¼ c. salt

(Preferably, use young cucumbers (6-inch size) and small white onions.)

Wash cucumbers but do not peel. Slice thin. Peel and slice onions. Seed and shred pepper. Mix vegetables, add salt, cover, and let stand 3 hours. Drain thoroughly in a colander, rinsing well with cold water. Add to hot sirup (below) and heat slowly to just below boiling, stirring occasionally. Makes 4 pints.

Sirup

Ingredients:

• 2 c. brown sugar
• ½ tsp. turmeric
• ¼ tsp. ground clove
• 1 tbsp. mustard seed
• ½ tsp. celery seed
• 2 c. mild cider vinegar

Mix ingredients, bring slowly to boiling point, and boil 5 minutes.

From the New Fannie Farmer Boston Cooking-School Cook Book, 1951.