Recipe: Bread and Butter Pickles

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      Thanks to “flutterby” for sending this in – 





Bread and Butter Pickles 

  • 4 pounds cucumbers, 4-6 inches in length
  • 2 pounds (about 8-10 small) onions
  • 1/3 cup pickling salt
  • 2 cups sugar
  • 2 tablespoons mustard seed
  • 2 teaspoons turmeric
  • 2 teaspoons celery seed
  • 1 teaspoon peppercorns
  • 3 cups vinegar 

Slice cucumbers into ¼ inch slice with crinkle cutter.  Thinly slice onions.  Combine onions and cucumber slices in a large bowl.  Layer with salt and ice cubes.  Let stand until ice is melted, about 2 hours.  Drain mixture and rinse well. 

Combine sugar, spices, and vinegar in a large saucepan.  Bring to a boil, add cucumbers and onions, return to boiling.  Boil 3 minutes.  Ladle hot pickles into pints jars.  Wipe jar clean, adjust lids and bands, and process in a hot water bath 10 minutes.  Makes 7 pints.



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