Refrigerator Bread And Butter Pickles

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Sam Storms

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1	qt	Sliced unpeeled cucumbers
		1/8-1/4 inch thick
		about
		1 1/2 pounds or 2 1/2
		cucumbers scrubbed ends
		discarded I use a food
		processor for this.
1/2	c	Thinly sliced onions, about
		4 ounces
2		Garlic cloves, peeled and
		quartered
1 1/2	T	Salt
2	qt	2 trays ice cubes or
		crushed ice
3/4	c	Granulated sugar
3/4	c	Distilled white vinegar
2 1/4	t	Mixed pickling spices

INSTRUCTIONS

I got this recipe from a friend of my mother, who had given a jar to
my mother. They're delicious, and VERY quick and easy to make.  I've
only made them as refrigerator pickles. They're incredibly crisp  and
fresh-tasting (as well as quick and easy to make).  Regular pickling
certainly isn't difficult, though (I've done it many  times; just not
with this particular recipe), and processing  directions are included
below in case you'd prefer to try them that  way.  Drain sliced
cucumbers on rack. Combine cucumbers, onions, and  garlic. Add salt;
mix thoroughly. Cover with crushed ice or ice  cubes. Set aside for 3
hours. Remove garlic cloves. Drain thoroughly  in colander. Pour sugar,
vinegar, and pickling spices into 3-quart  saucepan. Bring to a boil.
Add drained cucumber and onion spices. If  you are making refrigerator
pickles: Heat 15 minutes. Pour into hot,  clean jars. Set jars upright
to cool. Store in refrigerator (since  the pickles have not been
processed). If you are instead going to  process these: Heat 5 minutes.
Pack loosely into clean hot pint jars  to 1/2-inch of top. Adjust jar
lids, and process in boiling water for  5 minutes, beginning to count
processing time as soon as water in  canner returns to boiling. Remove
jars and complete seals if  necessary. Set jars upright to cool. Yield:
Approximately 1 Quart  Variation: Although I have not tried this, the
lady who gave me the  recipe says that it can be quadrupled, using 4
quarts (6 lbs, or 10  medium) cucumbers, 1 pound (12 - 15 small white)
onions, 2 large  garlic cloves, 1/3 cup salt, 2 trays ice cubes, 3 cups
sugar, 3 cups  vinegar, 2 tablespoons mustard seed, 1/2 tablespoon
celery seed, and  1/2 tablespoon turmeric). Posted to EAT-L Digest 30
Mar 97 by Teasel  <teasel@JUNO.COM> on Mar 31, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1807 Calories From Fat: 37 Total Fat: 4.5g Cholesterol: 0mg Sodium: 10481.1mg Potassium: 660.5mg Carbohydrates: 411.2g Fiber: 10.6g Sugar: 154g Protein: 34.2g