Thursday, August 11, 2011



For years Elizabeth has made her mother's pickles.  About a year and a half ago we had to completely empty our office due to a remodel on the third floor of our house.  We packed up 70 shelves of books along with four filing cabinets, two of which were filled with Elizabeth recipe collection.  Being the King and Queen of Procrastination, the books and recipes are still awaiting their future in the garage ....

A couple of weeks ago Elizabeth announced that she wanted to make her mother's pickles but the recipe was not on MASTER COOK on her computer so it must be in the garage.   I gave her my 'be my guest' look.  She picked up the telephone and called her younger sister to see if she might have it.  Cindy said she did and gave it to Elizabeth who bought it home, reviewed it and announced, "These are NOT my mother's pickles."  Cindy assured us that, indeed, their mother had given her the recipe.  Well, Elizabeth made the pickles according to Cindy's mother's recipe and when we tasted them we agreed, "These are not your mother's pickles."  (We think they are more of a slightly sweet pickle, but very good.)

So today Larry suited up and covered with spray and lotion against an army of what he is sure are deadly recluse spiders, black widows, chiggers, sixty legged bugs the likes of what have never been seen before by modern man and went down to rescue Elizabeth's mother's pickle recipe.  After a long search of about thirty seconds (we may procrastinate, but we are organized) he found the box of recipes and we now have the REAL recipe.  Evidently Nita had two pickle recipes and gave Cindy and Elizabeth different recipes. Following are both of the recipes:

Nita's Bread and Butter Pickles

2 large English cucumbers, sliced
1/4 cup salt
Iced water to cover sliced cucumbers
1 large red pepper, cored and chopped
1 large yellow onion, thinly sliced
2 1/4 cups sugar
2 cups white vinegar
2 tsp whole celery seeds
2 tsp whole mustard seeds
large pinch of turmeric

Crisp cucumber slices in ice water and salt for one hour.  Drain and rinse well.  Mix red pepper and onion with drained cucumbers.

Mix sugar and vinegar in non-reactive saucepan and bring to a boil, stirring until sugar dissolves.  Mix in celery seed, mustard seed and turmeric.  Remove from heat and add cucumber mixture.  Stir gently.

Rinse glass 'canning' jars in boiling water.  You will need two to four depending on the size.  We use one quart jar.   Once jars are cool and cucumber mixture, seal and refrigerate.  Will last several months in refrigerator.


1 large green pepper, seeded and thinly sliced
4 large firm cucumber, thinly sliced 
5 small white onions, peeled and thinly sliced
1 large garlic clove, peeled
1/4 cup salt
2 quarts cold water
14 ice cubes
3 1/2 cups sugar
1 1/2 cups white vinegar
1 tsp celery seed
1 tsp turmeric

Core and seed green pepper, slice thinly.  Put green pepper, cucumber, onion and garlic in large bowl.  Sprinkle with salt.  Add cold water and the ice cubes.  Let stand two hours.  Remove garlic; drain vegetables.  Mix sugar vinegar, mustard seed, celery seed and turmeric in large kettle.  Add vegetables, bring to a boil on high heat.  Remove from heat, pack into sterile jars.  Work out bubbles by pressing down firmly with a spoon.
Makes about 3 pints or 2 quart jars.

1 comment:

  1. I remember being gifted a quart or two of Elizabeth's mother's pickles.
    They were wonderful. Flavorful and crispy with just the right amount of sweet and sour. Yum!
    The pickles did not last very long in the refrigerator because soon they were gone!