I think we must have found the same link on Google. I am assuming at this point that it is the coarse Kosher salt my mother used for making pickles, curing meats, etc. My mother was 3/4 German and 1/4 Swiss, although she and her parents were all born here in the United States.
Her grandmother had been raised on a pig farm in Germany and emigrated from Germany to the U.S. in 1884. My mother learned a lot of her cooking skills from her mother and her German born grandmother, so it would make sense that my mother would refer to the coarse Kosher salt as speck salt.
Someone was looking for pickle recipes a few weeks ago, but I don’t remember who it was. I already posted “Sue’s Dill Pickles” which was the dill pickle recipe we used when we made them when I was growing up. I just found the bread and Butter pickle recipe we used on one of my mother’s typed sheets and it is complete. Here it is:
Bread and Butter Pickles
6 quarts sliced cucumbers
1 1/2 quarts sliced onions
1 ½ quarts white vinegar
3 ½ cups white sugar
½ cup Mustard Seed
¼ cup Celery Seed
½ cup Pickling Spice
¼ cups olive oil or good salad oil
Slice the cucumbers and onions and let stand overnight in a weak brine (1/4 c salt to each quart of water). Drain. Mix all other ingredients and bring to a boil in a large pot. Add the cucumbers and onions and bring again just to the boiling point, but do not actually boil. Seal in jars. These keep well in sealed jars, but need to be eaten quickly once opened.