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Icebox Bread and Butter Pickles

Source of Recipe


Cooking with Paula Deen



List of Ingredients



• 3 dozen pickling cucumbers
  
• 3 Vidalia onions, thinly sliced
  
• 4 cups sugar
  
• 4 cups apple cider vinegar
  
• 1/3 cup canning and pickling salt
  
• 2 tsp ground turmeric
  
• 2 tsp celery seed
  
• 2 tsp mustard seed
  
• .
  
• 4 quart-size canning jars, lids, and bands
  






Instructions



1. Remove and discard the stem end of each cucumber. Cut cucumbers into ¼-inch-thick slices.
   
   
2. Sterilize jars, lids, and bands just before using for 10 minutes in simmering water or in the dishwasher. Tightly pack cucumber and onion slices in jars to fill completely.
   
   
3. In a large saucepan, combine sugar and vinegar; cook, stirring frequently, over low heat until sugar dissolves. Add canning and pickling salt, turmeric, celery seed, and mustard seed. Stir until well blended. Pour just enough vinegar mixture into jars to completely cover the cucumber and onion slices. Seal jars with lids and bands, and refrigerate at least 24 hours and up to 6 months.
   
   Makes 1 gallon.