We got some beautiful cucumbers at the farmers' market two Saturdays ago and made these bread and butter pickles. They sit out on the counter and are ready after a week. We had some of the most simple and delicious sandwiches imaginable last Sunday after church, with these pickles. The best part is that they are sliced much thinner than store-bought pickles. Thanks to Mumsy and sister in law Traci for sharing their recipe and wisdom.
Shaker Pickles
4 sliced onions
sliced cucumbers to fill a gallon jar
3 1/2 cups sugar
3 cups vinegar
1/3 cup salt
1 1/2 tsp powdered alum
1 tsp celery seed
1 tsp mustard seed
1 1/2 tsp turmeric
Mix onions with cucumbers and place in gallon jar. Mix remaining ingredients well and pour over jar contents. Cover and shake vigorously. Shake once daily for 6 days, and they will be ready to eat on day 7. After they are ready you can put them in smaller jars and keep them in the refrigerator. You can also blanch carrots or cauliflower and add.
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