Dixieland Bread & Butter Pickles
Categories: Pickle, Vegetable, Dixie, Southern
Yield: 1 batch
3 ea Cucumbers trimmed & sliced 1/4" thick
1 ea Yellow onion sliced thin
1/4 c Kosher salt
1 1/2 c White wine vinegar
1 c Raw sugar
2 ts Mustard seeds
2 ts Celery seeds
1/2 ts Turmeric ground
Put cucumbers, onions &salt into a large bowl then toss well.
Add 3 cups ice cubes.
Cover bowl with plastic wrap then refrigerate overnight.
Drain cucumbers & onions well, discarding the salty water.
Set aside.
Put vinegar, sugar, mustard seeds, celery seeds & turmeric into a large pot.
Stir well then bring to a boil over med-high heat.
Add cucumber–onion mixture then stir well.
Allow liquid to return just to a boil.
Remove pot from heat.
Transfer pickles & their liquid to a large, clean glass or plastic container.
Set aside to let cool to room temp then cover & refrigerate 24-48 hrs.
Serve pickles or store for up to 7 days.
ORIGIN: Micelee Richard, Charleston-SC, circa 2002
recommend
Facebook
Twitter
bookmark 
print
Comments: 1