Old-Fashioned Pickle Slices
This is a recipe that my Mom used to make every summer. The name of the recipe on her recipe card is “Old-Fashioned Pickle Slices”. This is a recipe from the 1950’s. Sometimes she would also refer to these pickles as “Bread And Butter Pickles”.
My mom made these pickles when it was Kirby cucumber season, usually in late July or August. Sometimes my parents grew them in their garden, other times they bought them in the store. This year, Grandpa and I grew them in our garden. We have had a very nice crop so we thought we would use some to make this recipe. My Mom is no longer with us but this is an annual tradition that we like to continue.
These pickles have a nice sweet and sour flavor. We like to eat them as a side dish as well as on sandwiches, hamburgers and hotdogs. They have always been a favorite in our family as well as with friends who have enjoyed meals with us.
Canned Pickles or Refrigerator Pickles
These pickles can be canned by processing them in a water bath for 10 minutes following all standard water bath canning procedures. They can also be stored in a refrigerator for several months. Once, we actually stored them in a refrigerator for up to a year and they still retained their crispness and flavor. Usually, however, they are eaten within a few months.
1950’s Old-Fashioned Pickle Slices
Equipment
- Extra large bowl
- Knife
- Cutting Board
- A Large Pot
- 4 Quart Sized Mason Jars With Lids or 8 Pint Sized Mason Jars With Lids
Ingredients
- 15 Kirby Cucumbers
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 6 Medium Onions
- 3 Cloves Of Garlic
- 1/3 cups Salt
- 6-8 cups Ice
- 5 cups Sugar
- 2 TB Mustard Seed
- 1 1/2 tsp Celery Seed
- 1 1/2 tsp Turmeric
- 3 cups Vinegar
Instructions
- Sterilize jars and lids
- Clean the peppers and slice them into thin slices.
- Peel the onions. Cut the onions in half. Slice the onions.
- Peel the garlic. Crush the garlic.
- Wash the cucumbers. Cut off the ends. Slice the cucumbers into thin slices.
- Combine the peppers, onions, garlic, cucumbers and salt in an extra large bowl. Add in layers, alternating ingredients.
- Add ice to vegetable mixture. Mix well. Top with ice cubes.
- Cover with a towel and let sit for 3 hours.
- After 3 hours, drain the vegetables.
- In a large pot, combine the sugar, mustard seed, celery seed, and turmeric. Mix well.
- Add 3 cups of vinegar. Stir to dissolve the sugar mixture.
- Add drained vegetables. Bring the mixture to a boil.
- Add boiled mixture to the sterilized jars.
- These pickles can be processed in a water bath for 10 minutes following all standard water bath canning procedures or stored in a refrigerator for up to several months.
- This recipe will make 4 quart sized jars.
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