Bread and Butter Pickles

Bread and Butter Pickles

4 pounds cucumbers, sliced
8 small onions, sliced
1/2 cup canning salt
5 cups sugar
4 cups apple cider vinegar
2 tablespoons mustard seed
2 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/2 teaspoon ground cloves

Wash cucumbers and cut off the ends. Slice crosswise into 1/8-inch slices. Toss in a large bowl with the salt and onion slices; cover with about 4 to 6 cups of ice cubes. Cover and let stand for 4 hours or refrigerate overnight. Drain the cucumber mixture.

In a Dutch oven, combine the sugar, vinegar, mustard and celery seed, turmeric and cloves; bring to a gentle boil. Add cucumber mixture; return to boil. Remove from the

Ladle hot mixtures into hot, sterilized pint jars, leave ½ inch from the top. Remove air bubbles with a knife, wipe rim of jar, seal with hot sterile lid and ring. Process in boiling water bath 15 minutes. Remove jars, let cool over night, label and store in a dark cool place. Makes 7 pints.

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