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Onie's Bread and Butter Pickles




Source of Recipe


Marcie Dingerson


Recipe Introduction


From Jeanne Lesem Preserving In Today's Kitchen


List of Ingredients




4 pounds unwaxed cucumbers
1/2 pounds onions (2 large)
1/2 cups coarse salt, or 6 tablespoons pickling salt
Water
2 1/2 Cups Sugar
1 1/2 teaspoons each of celery seed, mustard seed, and ground turmeric
2 1/2 cups apple cider vinegar


Recipe



Slice cucumbers and onions as thin as possible with a mandoline or a food processor (I do it by hand).

Layer prepared cucumbers and onions with salt in a 4-quart bowl (not aluminum) Cover with cold water, and refrigerate, covered 4 to 5 hours or over night.

Drain, rinse, and drain again, then refrigerate in a colander set in the bowl while you prepare the syrup.

Place sugar, spices and vinegar in a 6-8 quart stockpot, stirring to dissolve sugar. When mixture boils, add well-drained vegetables all at once. Stir to encourage even heating, and heat just to the boiling point.

Adjust heat to keep mixture hot but not boiling while you use a slotted spoon to fill hot, sterilized jars within an inch of top. I then seal and put in the bwb for 15 minutes. You need to let them sit for about month the recipe says?

They look sooooo good and smell amazing. I can not wait to open them up and use them.