Crisp Bread and Butter Pickles
Ingredients4 quarts Cucumber; thinly sliced
8 medium Onion; peeled/thinly sliced
1/2 cup Pickling salt
5 cups Sugar
1 1/2 teaspoons Turmeric
1 teaspoon Celery seed
2 tablespoons Mustard seed
5 cups Cider vinegar
MethodMix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into hot jars and seal.
|
