Bread and Butter Pickles

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             FOOD FUNNY
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Marlene Steinberg of Marina del Rey, CA writes, "Here's another true
food funny with my employee and friend Carlos. He's been a vegan for the
15 years I've known him. He's never swayed or been tempted to change
that fact no matter what I'm eating in front of him. This Thursday is a
very important day in the life of Carlos and I'm very proud of him as
he's worked on this as long as I have know him - he's swearing in as an
American Citizen. I asked him if the first thing he's going to do after
swearing in is getting a passport or is it registering to vote? Neither,
he told me. He's going to find a huge hamburger and eat the entire thing!

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             TODAY'S RECIPE
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I have no idea where the name came from, but these are pickles like your grandmother used to make.

Bread and Butter Pickles

16 cups (4 L) thinly sliced cucumbers
8 medium onions, peeled and thinly sliced
1/2 cup (125 ml) pickling salt
5 cup (250 ml) sugar
2 Tbs (30 ml) mustard seed
2 tsp (10 ml) turmeric
1 tsp (5 ml) celery seed
5 cups (1.25 L) cider vinegar

Mix the cucumbers and onions with the salt and 2 quarts (2 L) of cracked
ice and let them stand, covered with a weighted lid, for 3 hours. Drain
thoroughly and put the vegetables in a large kettle. Add the sugar,
spices and vinegar and bring almost to a boil, stirring often with a
wooden spoon, but do not boil. Pack the pickles into sterilized jars and seal.
Makes about 4 quarts (4 L.)
Received on Mon Nov 24 09:09:34 2008