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    • #262165

      Bread and Butter Pickles

      4 lbs. 6 6-inch cucumbers, thinly sliced
      2 lbs. onions thinly sliced
      1/3 C canning salt
      3 Cups vinegar
      2 Cups sugar
      2 Tbsp.

      mustard seed
      2 tsp. turmeric
      2 tsp. celery seed
      1 tsp.

      ginger
      1 tsp. peppercorns

      Combine cucumber and onions in bowl. Layer with salt and cover with ice cubes. Let stand 1 1/2 hours; drain and rinse.

      Place remaining ingredients in large sauce pot and bring to a boil. Add drained cucumbers and onions and return to boil.

      Pack hot into hot jars, leaving 1/4 in head space. Remove air bubbles. Adjust caps.

      Process 10 minutes in boiling water bath.

      Yield about 7 pints

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