Kristy's Bread & Butter Pickles

I hate to admit this, but these are very similar to my mom's, but just a bit better.

Source:  Kristy Yoder

30 medium cucumbers, thinly sliced

4-8 medium onions, sliced into thin rings

2 large red or green peppers, cut into fine strips or finely chopped (optional)

1/2 c. salt

Place cucumbers, onions and peppers into a large bowl. 

Dissolve salt in ice water and pour over cucumbers.  Let stand for 3 hours.  Drain.

Syrup:

4 1/2 c. sugar

4 1/2 c. vinegar

2 T. mustard seed

1 t. turmeric

2 t. mixed pickling spice

Bring syrup ingredients to a boil.  Add drained cucumbers, heat to boiling point, but don't boil.  Pack into sterilized jars.  Process in boiling water bath for 10 min.

Elma's Bread & Butter Pickles

These are good....  A little sweeter than my mom's version, but I love them.

Source:  Elma Umholtz

6 lbs. sliced cucumbers

1 1/2 c. onions

2 garlic cloves

2 qts. crushed ice

1/3 c. salt

Cover and let stand for 3 hours.

Syrup:

4 1/2 c. sugar

3 c. apple cider vinegar

1 1/2 t. turmeric

1 1/2 t. celery seed

2 T. mustard seed

Boil syrup.  Pour over drained cucumbers.  Pack into pint jars.  Process in boiling water bath for 10 min.

Yield:  10 pints

Smashed Potatoes



Photo credit:  marthastewart.com



 I love these, especially with freshly dug Yukon Gold potatoes from my garden!!  Small new potatoes are perfect for this recipe.

Source:  Everyday Food magazine & marthastewart.com

1 1/2 pounds small potatoes

Coarse sea salt

3 tablespoons olive oil

Preheat oven to 450 degrees. In a large pot, bring potatoes to a boil in salted water; reduce heat and simmer until just tender, about 15 minutes. Drain and transfer to a baking sheet. Let cool 5 minutes, then lightly crush each potato with the heel of your hand. Drizzle generously with olive oil and season with sea salt. Roast until golden brown and crisp, about 35 minutes, turning once.

Note:  My friend Julia also makes these, but then tosses them in approximately 1/4 c. malt vinegar before serving.  Yum!