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.
My mother used to make the best coleslaw, and a pickled cabbage salad (this is not sauerkraut). I have never been able to duplicate them to my satisfaction. Now I see why, this must be the dressing she always made. This recipe also appears to be complete.
Dressing for Pickled Cabbage Salad
2 eggs, beaten
2 TBS. Sugar
Butter the size of an egg
1 tsp. mustard
Pepper
1 cup vinegar
Cook in a double boiler or on very low heat like custard until thickened.
Variation: For a creamy Cole slaw dressing, substitute ½ cup cream and ½ cup vinegar for the 1 cup of vinegar.