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BREAD AND BUTTER PICKLES

Kitchen Memories: A Legacy of Family Recipes
Deborah Burns, of Kennebunk, Maine, makes this family favorite annually—a summertime staple to use up her garden crops. And if you're lucky enough to enjoy a New England Thanksgiving dinner at the Matthew Burns's, you'll find a bowl of these served alongside the turkey. Kathy Burns, wife of Michael Greeley, grew up enjoying these pickles, and makes sure she has plenty on hand herself from her mother's pantry when summer ends. It's a very simple recipe, and keeps well in vacuum-sealed canning jars.
Yield: about 6 pints.

Ingredients
• 6 onions, sliced
• 6 cups sliced cucumbers
• 1 cup coarse salt
• 1 1/2 quarts cider vinegar
• 6 cups granulated sugar
• 1/3 cup mustard seeds
• 1 1/2 tablespoons celery seeds
• 1/2 teaspoon ground cayenne


Directions
Put the onions and cucumbers into a large enameled bowl. Combine with the salt, and set aside for 5 hours. Shake the salted cucumbers and onions, and strain off excess water. Rinse well.

Put the vinegar, sugar, mustard seeds, celery seeds, and ground cayenne into a large stainless steel or enameled stockpot. Bring to a boil over high heat. Add the onions and cucumbers, and boil for 5 minutes. Remove from the heat, cool, and store the vegetables in sterile vacuum jars, adding some of the cooking liquid to cover.