Bread & Butter Squickle Pickles
This is Mimi’s old fashion Bread and Butter Pickle recipe with a new take of adding summer squash to the mix.
12 cups sliced cucumbers and summer squash
Place in ice water over night
Next morning drain and create three layers in large container with 2 cups sliced onions, and ¼ cup canning salt, ending with salt on top. Cover with cloth and let stand at room temperature 3-4 hours. Drain off liquid that forms.
3½ cups vinegar
1¼ cup water
2 cups sugar
3 tsp celery seed
3 tsp mustard seed
1 tsp curry powder —or—
(Note: I did not have curry powder but I did some research in an old spice book and found out that curry is actually a blend of six or more of the following spices: cumin, coriander, fenugreek, turmeric, ginger, pepper, dill, mace, cardamom, cloves.)
1/8 tsp of each: cumin, turmeric, ginger, dill, cardamom, ground cloves, mace & cayenne pepper.
Combine vinegar, water, sugar and spices in preserving pot and bring to a boil. Add veggies and bring to a boil again, reduce heat and simmer for five minutes. Pack into hot sterilized jars and seal covers according to instructions and process in boiling water bath for 10 minutes. Yield: 8 pints
© Crackerberries 2013
