Here's a recipe that is currently in the BWB kettle. I used to make
these all the time but not since we've lived at high altitude (5800 ft.)

This is from the 1972 USDA Bulletin:
"Making Pickles and Relishes at Home" and, yes, I am following current
practices for Bread and Butter Pickles which are very similar except for
the spices.

Crosscut Pickle Slices
(which my family calls "Crispy Cukes" after a commercial product)

4 quarts sliced cucumbers, unpeeled
1 1/2 cups onions, sliced thinly
1/3 cup salt
2 quarts ice, crushed or cubes
2 cloves garlic, peeled
4 1/2 cups sugar
1 1/2 tsp, turmeric
1 1/2 tsp,. celery seed
2 Tbsp. mustard seed
3 cups white vinegar

Wash cucmbers carefully using a vegetable brush. Drain and slice 1/8 to
1/4 inch thick. Add onions, salt and mix thoroughly. Cover with ice
and let stand 3 hours.

Meanwhile combine sugar, garlic, spices, and vinegar; heat to boiling at
the end of the three hours. Remove garlic.

Drain cucumbers thoroughly, remove any ice that's left. (I used a
colander followed by a salad spinner.) Add cucumbers and onions to
boiling brine and heat 5 minutes (after returning to a boil.)

Pack pickles loosely into clean, hot pint jars to within 1/2 inch of
top. Adjust jar lids.

Process in BWB 5 minutes or longer depending on altitude. (Mine took 20
minutes) Start to count processing time after the water in the canner
returns to boiling. v Remove jars and complete seals as necessary, set
upright to cool. ANy jars that do not vacuum seal should be opened, the
rims wiped clean, and re-processed or stored in the refrigerator and
used soon.

I hope these are as good as we remembered.

gloria p

In article >,
"gloria.p" > wrote:

> Here's a recipe that is currently in the BWB kettle. I used to make
> these all the time but not since we've lived at high altitude (5800 ft.)
>
> This is from the 1972 USDA Bulletin:
> "Making Pickles and Relishes at Home" and, yes, I am following current
> practices for Bread and Butter Pickles which are very similar except for
> the spices.
>
> Crosscut Pickle Slices
> (which my family calls "Crispy Cukes" after a commercial product)
>
> 4 quarts sliced cucumbers, unpeeled
> 1 1/2 cups onions, sliced thinly
> 1/3 cup salt
> 2 quarts ice, crushed or cubes
> 2 cloves garlic, peeled
> 4 1/2 cups sugar
> 1 1/2 tsp, turmeric
> 1 1/2 tsp,. celery seed
> 2 Tbsp. mustard seed
> 3 cups white vinegar
>
> Wash cucmbers carefully using a vegetable brush. Drain and slice 1/8 to
> 1/4 inch thick. Add onions, salt and mix thoroughly. Cover with ice
> and let stand 3 hours.
>
> Meanwhile combine sugar, garlic, spices, and vinegar; heat to boiling at
> the end of the three hours. Remove garlic.
>
> Drain cucumbers thoroughly, remove any ice that's left. (I used a
> colander followed by a salad spinner.) Add cucumbers and onions to
> boiling brine and heat 5 minutes (after returning to a boil.)
>
> Pack pickles loosely into clean, hot pint jars to within 1/2 inch of
> top. Adjust jar lids.
>
> Process in BWB 5 minutes or longer depending on altitude. (Mine took 20
> minutes) Start to count processing time after the water in the canner
> returns to boiling. v Remove jars and complete seals as necessary, set
> upright to cool. ANy jars that do not vacuum seal should be opened, the
> rims wiped clean, and re-processed or stored in the refrigerator and
> used soon.
>
> I hope these are as good as we remembered.
>
> gloria p


Gee, that's a familiar looking recipe. :-)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?

Melba's Jammin' wrote:
> In article >,
> "gloria.p" > wrote:
>

>>
>> This is from the 1972 USDA Bulletin:
>> "Making Pickles and Relishes at Home" and, yes, I am following current
>> practices for Bread and Butter Pickles which are very similar except for
>> the spices.
>>
>> Crosscut Pickle Slices
>> (which my family calls "Crispy Cukes" after a commercial product)
>>
>> 4 quarts sliced cucumbers, unpeeled
>> 1 1/2 cups onions, sliced thinly
>> 1/3 cup salt
>> 2 quarts ice, crushed or cubes
>> 2 cloves garlic, peeled
>> 4 1/2 cups sugar
>> 1 1/2 tsp, turmeric
>> 1 1/2 tsp,. celery seed
>> 2 Tbsp. mustard seed
>> 3 cups white vinegar

>>
>> gloria p
>
>
> Gee, that's a familiar looking recipe. :-)

Is yours exactly the same or does it have cinnamon, cloves
or pickling spice like the b&b pickles in more recent recipes?

This brine was so tasty I had to pour the excess down the sink so I
wouldn't drink it. Too much salt and sugar. It would have been
nice for marinating sliced cooked beets, come to think of it. ;-)

gloria p

In article >,
"gloria.p" > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > "gloria.p" > wrote:
> >
>
> >>
> >> This is from the 1972 USDA Bulletin:
> >> "Making Pickles and Relishes at Home" and, yes, I am following current
> >> practices for Bread and Butter Pickles which are very similar except for
> >> the spices.
> >>
> >> Crosscut Pickle Slices
> >> (which my family calls "Crispy Cukes" after a commercial product)
> >>
> >> 4 quarts sliced cucumbers, unpeeled
> >> 1 1/2 cups onions, sliced thinly
> >> 1/3 cup salt
> >> 2 quarts ice, crushed or cubes
> >> 2 cloves garlic, peeled
> >> 4 1/2 cups sugar
> >> 1 1/2 tsp, turmeric
> >> 1 1/2 tsp,. celery seed
> >> 2 Tbsp. mustard seed
> >> 3 cups white vinegar
>
> >>
> >> gloria p
> >
> >
> > Gee, that's a familiar looking recipe. :-)
>
> Is yours exactly the same or does it have cinnamon, cloves
> or pickling spice like the b&b pickles in more recent recipes?
>
> This brine was so tasty I had to pour the excess down the sink so I
> wouldn't drink it. Too much salt and sugar. It would have been
> nice for marinating sliced cooked beets, come to think of it. ;-)
>
> gloria p

Mine has more onions, more garlic, cider rather than white vinegar. And
green peppers. No pickling spice mix. I had extra cukes (not
prepped) and extra brine and I had the cuke slices under ice while I was
in church this morning. I'll boil the brine and add the cukes and just
refrigerate them without processing. Ought to be about 6-months worth
for Himself. If he thinks to eat them. :-\


--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of
St. Pectina of Jella
"Always in a jam, never in a stew;
sometimes in a pickle."
Where are my pearls, Honey?