Eight-day bread and butter pickles
1 Batch
| Quantity | Ingredient | |
|---|---|---|
| 8 | quarts | Cucumbers |
| 4 | cups | Vinegar |
| 2 | teaspoons | Pickling spice |
| 8 | cups | Sugar |
| 5 | teaspoons | Salt |
| \N | \N | -- Mary B. Harry |
| \N | \N | Baltimore, MD |
Place cucumbers in a crock; pour boiling water over to cover each day for four days. Use fresh water each day. Keep crock covered and cool. On the fifth day, cut cucumbers into ½" to ¾" pieces. Mix other ingredients and bring to a boil. Pour over cut-up cucumbers in crock. Reheat this syrup each day for four days and pour over cucumbers. Keep covered and cool at all other times.
Pack cucumbers in jars and fill with heated syrup, leaving ½" headspace, then seal.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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