Here’s the Singleton family, on summer vacation. The girls look so cute, but what happened to the dudes?
I’m overrun with cucumbers, so I decided it was time to make some pickles. And why not make some of Nana’s pickles? Nana had a million recipes for pickles. Dill pickles, kosher dills, garlic dills, sweet pickles, half sours. But what I think what we’ll make today are bread and butter pickles.
First, scrub and slice 6 lbs cucumbers.
It really looks like a lot of cucumber.
Slice 2 lbs onions and then soak the cucumbers and onions in a solution of salt water and ice. Let soak for 3 hours.
When the cukes are done soaking, drain them and get the brine going.
To 3 pints white vinegar, add 3 lbs sugar.
Add celery seed, mustard seed, pickling spice and whole turmeric. I don’t know if you noticed here, but I didn’t have and couldn’t find whole turmeric so I used ground.
Bring the liquid to a boil and let boil for one minute. Add the cucumbers and onions and bring back to a boil–boil for 3 minutes.
When done, put pickles in jars and process for 10 minutes.
I love the yellowish tinge they get from the turmeric. Sweet and tangy pickely goodness!