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    Bread and Butter Pickles


    Source of Recipe


    Edith Pohlman


    List of Ingredients


    • 25-30 medium cucumbers
    • 8 large white onions
    • 1/2 c. canning salt
    • 5 c. cider vinegar
    • 5 c. sugar
    • 2 tbsp. mustard seed
    • 1 tsp. tumeric
    • 1/2 tsp. cloves


    Instructions


    1. Wash cucumbers and slice as thin as possible. Slice onions. Mix with cucumbers and add salt.
    2. Let stand 3 hours and drain.
    3. Combine vinegar, sugar and spices in a large kettle and bring to a boil.
    4. Add drained pickles. Heat thoroughly, but DO NOT BOIL.
    5. Pack while hot into jars within 1/2 inch from the top. Process in boiling water bath for 5 minutes.
    6. Makes 14 pints or 7 quarts.
 

 

 

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