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Refrigerator Bread and Butter PicklesOther
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Submitted by Jane Hebert's Recipe Box
Franklin, LA
on Tuesday, September 12, 2006
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| Makes: | 4 servings |
| Prep Time: | 1 hour, 0 minutes |
| Cook Time: | 7 hours, 0 minutes |
| Ready In: | 8 hours, 0 minutes |
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From http://www.foodtimeline.org/foodfaq2.html
Who first made the pickle and when? This simple question does not have a simple answer. It all depends upon how you define the word "pickle." Food historians trace the process of pickling (preserving foods in salt/brine or vinegar) back to Ancient Egypt. These peoples were known to have pickled fish and melons. If you mean the pickling of cucumbers (what we usually call pickles today) that practice perhaps dates back to India, about 3,000 years ago. Some food historians say William Beukelz, a Dutch fisherman invented pickled foods in the 15th century.
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| Ingredients |
| 3 cups sugar |
1/3 cup pickling salt |
| 1 tsp celery seed |
3 cups vinegar |
| 1 tsp tumeric |
1 tsp mustard seed |
| 1 gallon jar |
4 or 5 medium onions |
| 8 or 10 cucumbers sliced |
carrots (optional) |
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| | | Directions | | Combine the first six ingredients in a gallon jug. Slice 4 or 5 medium onions; add 8 to 10 sliced cucumbers in the jar. Carrots may be added. Place in refrigerator and stir once a day for 10 days. |
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