Spicy Bread-and-Butter Pickles
2 lbs cucumbers, washed &thinly sliced
2 large white onions, thin wedges
2 tablespoons salt
5 cups sugar
1½ cups white wine vinegar
1 tablespoon mustard seeds
1 teaspoon turmeric
¼ teaspoon Cayenne Pepper
Combine cucumbers, onion and salt in a bowl. Add enough water to cover. Let stand 2 hours. Drain thoroughly on paper towels.
Place sugar, vinegar, mustard seeds, turmeric and cayenne pepper in a large heavy based pan.Cook and stir over medium heat until sugar has dissolved.
Add cucumber and onion mixture. Cover, reduce heat and cook gently for 10 minutes stirring occasionally until cucumbers are transparent then Remove from the heat and allow to cool for 15 minutes.
Spoon into sterilized Jars and seal. Allow to stand for 1 week before using.
Sweet-Heart Bread-and-Butter Pickles
3-quarts sliced cucumbers
2-cups sliced onions
2/3-cup diced sweet green pepper
1/2-cup diced red pepper
Brine (1/2-cup salt to 6-cups water)
6-cups white vinegar
3-cups granulated sugar
1-1/2 tsp turmeric
1/2-tsp mustard seed
1/2-tsp celery salt
Cover vegetables with brine of 1/2-cup salt to 6-cups water and let stand for 3 hours, then drain and rinse them.
Combine vinegar, sugar, spices. Boil 4-7 minutes, a strong rolling boil.
Place vegetables in sterilized jars, Pour hot syrup over vegetables, filling them to overflowing. Seal and Label
Refrigerator Bread-and-Butter Pickles
2 large cucumbers-sliced thin
1 med. onion- sliced thin
1/2 cup vinegar
1/2 cup sugar
1/2 tsp salt
1/2 tsp mustard seed
1/2 tsp celery seed
1 tsp turmeric
Mix vinegar, sugar and spices in a microwavable bowl with a lid, until sugar is dissolved.
Add onion and cucumbers - Stir and cover. Microwave on high for 7 minutes.
Put pickles in Jars and store in fridge for up to 2 months. Makes 2 pints.