Bread And Butter Pickles

Ingredients

6 pounds Pickling cucumbers
2 pounds Onions - thinly sliced
1/2 cup Salt
4 cups Vinegar
4 1/2 cups Sugar
2 tablespoons Mustard seed
2 tablespoons Celery seed
4 quarts Size canning jars or 8 pint

Method

Directions : Wash cucumbers. Cut off blossom end and discard. Cut into 1/4 inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches of ice and refrigerate 3-4 hours. Combine remaining ingredients in a large pot. Boil 10 minutes. Add cucumbers and onions and slowly reheat to boiling. Fill jars with slices and cooking syrup, leaving 1/2 inch head space and secure lids. Follow instructions for boiling jars from the tomato canning instructions, except only boil for 10 minutes. Cool and store.

Yield

1 Servings


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