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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.

 

 

 


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