Bread and Butrter Pickles

Sliced Cucumber Pickles

This recipe is a $10 winner in the Australian Women’s Weekly Newspaper under the heading – CUCUMBER PICKLE RECIPE WINS PRIZE

A recipe for crisp bread-and-butter pickles wins this week’s prize of $10. Serve them with cold meats, in salads, or to top savory biscuits. Level spoon measurements and the eight liquid-ounce cup measure are used in these recipes.


4 large cucumbers
1/4 cup salt
4 cups water
1 dessert spoon curry powder
2/3rd cup cider vinegar
1 cup sugar
2/3rd cup water (extra)
1 1/4 dessert spoons mustard seed

Wash cucumbers, drain, cut into thin slices, place in bowl with salt and 4 cups water.

Mix well, allow to stand at room temperature 5 hours.

Drain, rinse well under running water, and drain again.

In saucepan combine vinegar, 2-3rd cup water, curry powder, sugar, and mustard seed; bring to the boil, stirring until sugar is dissolved.

Add cucumber slices, bring just to the boil again. Remove from heat and, using slotted spoon, quickly ladle cucumber slices into hot jars.

Fill with vinegar mixture, seal at once.

Makes 3 pints.

First prize of $10 to Mrs. G. Terry, 53 Addison Ave., Lake Illawarra Sth., South Coast, N.S.W. 2528.

Note: 1 dessert spoon equals 2 teaspoons

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