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Old-Fashioned Bread-and-Butters

Source of Recipe


Jan Roberts-Dominguez






List of Ingredients



• 6 pounds 4- to 5-inch pickling cucumbers
  
• 2 pounds small onions, sliced into thin rounds
  
• 1/2 cup pickling salt
  
• 4-1/2 cups cider vinegar
  
• 3 cups sugar
  
• 1-1/2 tsp ground turmeric
  
• 1 tsp celery seeds
  
• 2 tsp yellow mustard seeds
  






Instructions



1. Gently wash the cucumbers, and remove the blossom ends. Slice the cucumbers crosswise 3/16-inch-thick. In a large bowl, toss the cucumbers and the onions with the salt. Cover the vegetables with ice cubes from 2 ice trays. Let the vegetables stand 3 to 4 hours.
   
   
2. Drain the vegetables. In a large non-reactive pot, bring the remaining ingredients to a boil. Add the vegetables, and slowly bring the contents to a boil. Using a slotted spoon, pack the vegetables loosely in 8 pint or 4 quart mason (canning) jars, leaving 1/2-inch head space. Divide the liquid evenly among the jars. Close the jars with hot two-piece caps.
   
   
3. To ensure a good seal, process the jars for 10 minutes in a boiling-water bath. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the pickles.
   
   Makes about 4 quarts.