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Six Day Bread and Butter Pickles Recipe

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This recipe for Six Day Bread and Butter Pickles is from The Moen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 quarts slice cucumbers
1 1/2 quarts sliced onions
2 cups pickling salt
4 2/3 cups vinegar
2 2/3 sugar
3 tbsp mixed pickling spices
Directions:
Directions:
Slice cucumbers into very thin slices. peel and slice onions, then sprinkle with the pickling salt. On the first day, layer cucs, onions, and cover with 2/3 of pickling salt. Cover with boiling water and let stand overnight. Next day, drain and rinse vegetables with water. Layer vegetables again and cover 2/3 of pickling salt. Pour boiling water and let stand overnight. For third day repeat second day procedure. On fourth day drain vegetables, rinse in cold water and drain well. Combine sugar and vinegar in a pan. Tie pickling spices in a cloth bag and add to solution. Boil 2 minutes. Replace all ingredients to crock (including spice bag). Let stand overnight. On fifth day, drain pickling solution from vegetables. Bring solution to a boil with bag of pickling spices. Again pour over the vegetables and let stand overnight. On sixth day,drain solution from vegetables. Pack in the bottom of each sterilized pint sized jar put 1/2 tsp pickling spice from bag. Pack vegetables in jars. Bring liquid to a boil and pour to overflowing over vegetables. Seal. Makes 5 or 6 pints.

 

 

 

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