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Bread & Butter Pickles




Source of Recipe


Marla


List of Ingredients




Bread & Butter Pickles



4 quarts of thin sliced, unpeeled cucumbers **
4 or 5 large onions, sliced thin
1/2 cup canning salt ***
1 cup cidar vinegar

6 cups cidar vinegar
2 cups water
4 1/2 cups sugar
1 1/2 tsp celery seed
2 tsp. mustard seed
1 tsp turmeric



Recipe




Slice cucumbers and onions into a nonreactive pan. I use a large enamel pan.

Sprinkle with the canning salt. Pour the cup of vinegar over all Stir with a wooden spoon. Let stand overnight, stirring several times. Drain and rinse well.

Combine in a large nonreactive pot (I use a stainless steel stock pot), the remaining 6 ingredients. Stir until well combined. Bring to a boil. Add the rinsed cucumbers and onions to the boiling mixture. Bring back to a boil and boil for 1 to 1 1/2 minutes.

Remove from heat and spoon cucumbers and juice into sterlized hot jars. Remove any air bubbles. Wipe the jars and the top of any spillage. Place lids and then the rings on jars. Tighten just until you feel resistance. Process in water that has been brought to a boil for 10 minutes.
Cool jars completely on towel lined cookie sheets. Tighten covers. Store in a cool dark place.

This makes 9 to 10 pint jars.

** 4 medium sized cucumbers will equil 1 quart, aprox.
*** If canning salt is unavailable, you may use regular un-iodized salt.