Bread & Butter Pickles

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

Ingredients: (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.



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

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