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Name: Robbs Bread and Butter Pickles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 c Pickling salt; 3 tb Mixed Pickling Spices; 1/2 ts Ground cloves; 4 qt Sliced cucumbers*; 3 c Cider vinegar; 4 qt Ice, cracked; 1 c Water; 8 Small onions, sliced**; 1 tb Mustard seed; Water to cover; 1 tb Celery seed; 1 ts Tumeric; 3 c Light brown sugar

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INGREDIENTS

1 c Pickling salt
PICKLING SOLUTION
PICKLE MIXTURE
3 tb Mixed Pickling Spices
1/2 ts Ground cloves
4 qt Sliced cucumbers*
3 c Cider vinegar
4 qt Ice, cracked
1 c Water
8 Small onions, sliced**
1 tb Mustard seed
DIRECTIONS
Water to cover
1 tb Celery seed
1 ts Tumeric
3 c Light brown sugar

Servings

INSTRUCTIONS

* Cucumbers should be unwaxed, about 4-5 inches long, sliced 1/8" thick. ** Onions should be as big around as the cucumbers, sliced 1/8" thick. Have ready 4-5 pint canning jars, rings, and lids, sterilized. Layer cucumbers and onions in large glass, plastic, or stainless steel bowl, sprinkling each layer with pickling salt. Add water to cover. Add cracked ice. Let stand at least 3 hours, stirring occasionally. Important: Standing period and use of ice insures very crisp pickles. Combine brown sugar, vinegar, water, mustard seed, celery seed, pickling spices, tumeric, and cloves in large stainless steel or non-stick kettle. Bring to a boil and simmer 5 minutes. Let stand, covered, 2-3 hours. Remove any remaining ice from cucumbers and onions, drain and rinse under cold water. Return pickling solution to a boil. Add cucumbers and onions to pickling solution and heat until almost boiling. Simmer gently 4-5 minutes. Place jar lids in simmering water for at least 5 minutes. Pack pickles tightly in jars, pressing down with wooden spoon. Cover with hot pickling solution to within 1/4" of jar rim. Cap jars with lids and (Continued next message...) --- * CmpQwk 1.40f #578 * A chicken in every pot is a *LOT* of chicken! --- FidoPCB v1.5 beta-j * Origin: PC-OHIO - Best BBS in America 1-216-381-3320 (1:157/200) ======================================================= =================== BBS: Neds Opus Date: 04-12-94 (15:25) Number: 267 From: SUZZE TIERNAN Refer#: NONE To: PAT STOCKETT Recvd: NO Subj: triangle Conf: (4) Cooking

NOTES

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Robbs Bread and Butter Pickles

1 c Pickling salt
 PICKLING SOLUTION
 PICKLE MIXTURE
3 tb Mixed Pickling Spices
1/2 ts Ground cloves
4 qt Sliced cucumbers*
3 c Cider vinegar
4 qt Ice, cracked
1 c Water
8 Small onions, sliced**
1 tb Mustard seed
 DIRECTIONS
 Water to cover
1 tb Celery seed
1 ts Tumeric
3 c Light brown sugar

* Cucumbers should be unwaxed, about 4-5 inches long, sliced 1/8" thick.   ** Onions should be as big around as the cucumbers, sliced 1/8" thick.    Have ready 4-5 pint canning jars, rings, and lids, sterilized.    Layer cucumbers and onions in large glass, plastic, or stainless steel  bowl, sprinkling each layer with pickling salt. Add water to cover. Add  cracked ice. Let stand at least 3 hours, stirring occasionally.    Important: Standing period and use of ice insures very crisp pickles.    Combine brown sugar, vinegar, water, mustard seed, celery seed, pickling  spices, tumeric, and cloves in large stainless steel or non-stick kettle.  Bring to a boil and simmer 5 minutes. Let stand, covered, 2-3 hours.    Remove any remaining ice from cucumbers and onions, drain and rinse under  cold water.  Return pickling solution to a boil. Add cucumbers and onions  to pickling solution and heat until almost boiling. Simmer gently 4-5  minutes.    Place jar lids in simmering water for at least 5 minutes. Pack pickles  tightly in jars, pressing down with wooden spoon. Cover with hot pickling  solution to within 1/4" of jar rim. Cap jars with lids and    (Continued next message...) --- * CmpQwk 1.40f #578 * A chicken in every  pot is a *LOT*  of chicken! --- FidoPCB v1.5 beta-j * Origin: PC-OHIO -  Best BBS in America 1-216-381-3320 (1:157/200)  ======================================================= ===================  BBS: Neds Opus Date: 04-12-94 (15:25) Number: 267 From: SUZZE TIERNAN  Refer#: NONE To: PAT STOCKETT Recvd: NO Subj: triangle Conf: (4) Cooking

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Nutrition

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Serving Size: 1 Serving (1036g)
Recipe Makes: 1 Servings

Calories: 1618
Calories from Fat: 175 (11%)

Amt Per Serving		% DV

	Total Fat 19.5g	26 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 12.6g
	Polyunsanturated Fat 3.2g
Cholesterol 0mg		0 %
Sodium 111801.7mg		3855 %
Potassium 1489.5mg		39 %
Total Carbohydrate 355.4g		105 %
	Dietary Fiber 10g	40 %
	Sugars, other 345.4g
Protein 15.6g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1618

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