Bread And Butter Pickles
|Cucumbers||24 Medium, thinly sliced|
|Onions||3 Medium, thinly sliced|
|Coarse salt||3⁄4 Cup (12 tbs)|
|Olive oil||1 Cup (16 tbs)|
|Powdered alum/Lump alum||1 Teaspoon|
|Garlic||8 Clove (40 gm)|
|Cider vinegar||1 Quart|
|Yellow mustard seed||1⁄3 Cup (5.33 tbs)|
|Black mustard seed||1⁄4 Cup (4 tbs)|
|Mixed pickling spices||1 Tablespoon|
|Celery seed||2 Tablespoon|
Arrange the cucumber and onion slices in layers in a large crock or bowl, sprinkling each layer with some salt.
Let stand five hours.
Drain, rinse in ice water and drain again well.
Add the olive oil and toss until all the slices are coated.
Put one half teaspoon powdered alum or one lump of alum into each of four sterilized one quart jars and fill the jars with the vegetables.
Add one red pepper and one or two cloves garlic to each.
Bring the vinegar and spices to a boil.
Pour over the vegetables in the jars.
Seal and let stand one week before using.