Billie got this recipe from my good friend Eleanor Stanhope of Port Wentworth, Georgia. The recipe is handed down from Eleanor’s mother, Jimmie Hindman. Eleanor says that her dad grew the cucumbers in the garden, her mom made the pickles, and they always had bread and butter pickles on the table. Both her mom and dad liked their pickles on black-eyed peas and rice.
2½ pounds medium cucumbers, cut into ⅛-inch slices
3 medium onions, thinly sliced
¼ cup salt
2 cups vinegar (5% acidity)
1½ cups granulated sugar
2 teaspoons celery seed
1 teaspoon mustard seeds
1 teaspoon ground ginger
In a large glass container layer the cucumber, onion, and salt. Cover with ice and let it sit for 2 hours. Drain and rinse thoroughly. Drain again. In a large Dutch oven combine the vinegar, sugar, celery seed, mustard seed, and ginger. Bring to a boil. Add the cucumber and onion. Reduce the heat to low and simmer uncovered for 20 to 30 minutes or until tender. Pack the hot pickles in hot sterilized jars leaving ½-inch head space. Remove the air bubbles. Wipe the jar rims. Cover at once with metal lids, screw on the bands, and process in a boiling water bath for 10 minutes. Set aside to cool before storing.
YIELD: 4 PINTS