Mama Patty is the Mama of a dear friend of mine. She is one of the sweetest, God loving ladies you’ll ever meet. When her daughter sent me this recipe it was cause for excitement!
Have you ever asked a friend for a recipe, only to realize that no matter how much you doctor it up, it won’t taste like her’s until you have the secret ingredient?! And to complicate matters – the secret ingredient is homemade pickles….Mama Patty’s Homemade Bread ‘n Butter Pickles to be exact. Now, I can say that I have the recipe for the secret ingredient to Angel’s A-MAZ-ING Potato Salad! (Yes, that potato salad really is that good!)
This recipe has been passed down for generations in their family and now I will share it with you. Here’s the recipe as I received it – in Mama Patty’s handwriting:
- 1 1/2 gallons of cucumbers, sliced (approximately 8 lbs of cukes)
- 3 medium onions, sliced
- 3 cups vinegar
- 3 cups sugar
- 1/2 cup canning salt
- 1 tablespoon mustard seed
- 1 tablespoon celery seed
- 1 1/2 teaspoon turmeric
Wash the cucumbers thoroughly. Slice cucumbers and onions, add 1/2 cup of salt, cover with ice and set aside for 2 hours.
Mix sugar, turmeric, mustard and celery seeds and add to vinegar in a large stock pot. Heat until the sugar is dissolved.
Drain cucumbers and onions, add to sugar/vinegar mixture. Bring to a boil, but do not boil. Reduce heat and simmer for a few minutes.
Ladle the hot cucumbers and syrup into hot sterile jars, leaving 1/2 inch head space. Remove air bubbles. Wipe rim with a sterile cloth, place the hot lid and ring, tighten. At this point, our ancestors would set them aside and let them seal. Today, many people water bath for 10 minutes. It’s your preference.
Enjoy! And the next time you make potato salad – use these pickles instead of store bought relish! ~ You’ll thank me later 😉