Because of numerous request from my many fan (thank you, Rainne) I will share my recipe  for the Best Bread and Butter Pickles Ever.  And, because most things I do have a story, here’s the one on this recipe.

In September of 1970 a Bank of America branch opened near our subdivision at what was then the end of the Almaden Valley in San Jose, California.  As an inducement to come to their open house, they offered a free paperback cookbook, Spices of the World, by McCormick. Not being one who turns down freebies, I got the book.

Back then I cooked, baked, canned and froze many of the readily available and local fruits and vegetables, so this book got a lot of use. In August of 1972 a friend from Iowa who lived across the valley came over so we could try the pickle recipe. It was a great success, and jars of the pickles were highly regarded when given as gifts.

If you are marveling at my fantastic memory–don’t. I happened to write a couple of dates in the book.

And if you think it’s too early to be thinking of pickling and canning–it isn’t. It’s good to think ahead and plan for your future needs so you’ll be prepared when fruits and vegetables are plentiful and at their best. It’s easier to get canning jars now, as well as Sure-Jell for jams. Look for sales on sugar, the price of which always goes up in summer. Share a 25 lb. Costco sack with a friend.  Read the World’s Tuesday grocery ads and shop wisely.

40 medium sized cucumbers
1 lb. small white onions
1 red bell pepper
1 yellow bell pepper
1/2 c. rock salt
3 quarts ice water
6 cups sugar
5 cups cider vinegar
2 tablespoons mustard seed
2 teaspoons celery seed
1 teaspoon ground turmeric
1/2 teaspoon ground cloves
Slice cucumbers and onions 1/8 inch thick.
Cut peppers into 1/4 inch strips.
Dissolve salt in ice water. It’s easier to dissolve the salt in 2 cups boiling water, and add ice until it is cool. Then add enough ice water to make the 3 quarts. Pour over vegetables and let stand three hours.
Drain.
Mix remaining ingredients and add vegetables. Be sure to use a non-reactive pot such as stainless steel or enamel. Heat to boiling.
Immediately fill hot sterilized jars to 1/2 inch from top. Seal.
Makes 8 to 9 pints.

I’m available for assistance if necessary, although I am sure you subscribe to the message from the TV commercial of the early seventies which my daughter used to quote to me: “Mother, I’d rather do it myself.”

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