Making pickles...here is the recipe!
Spices,vinegar and sugar await...
Cucumbers and onions sit in salt for 3 hours
After the pickles are in the jars
They are ready to eat!
Here's the recipe:
Bread and Butter Pickles
makes 4-5 pints
12 medium size cucumbers cut in 1/4" slices
1 1/2 # onions thinly sliced (3 large onions)
1/2 cup salt
3 cups vinegar, 3 cups sugar, 1/4 cup mustard seeds,
1/4 tsp cayenne pepper, 1/2 tsp tumeric and 2 tsp celery seeds
In a large glass or stainless steel bowl combine
cucumbers, onions and salt and let sit for 3 hours.
Then pour into large colander to drain. Rinse with cold
water several times and drain again.
In a stainless steel 10 quart pot combine the vinegar,
sugar,and all spices. Bring to a boil and add the well drained
cucumber and onion slices. Reduce the heat to low and
simmer for 2 minutes.
Do not boil or the pickles won't be crisp. Pack pickles in
hot sterile jars and seal in cold water bath for 20 minutes.**
Can be eaten immediately.
**I find that the jars will usually seal without the cold water bath
if your jars are hot and the rims and lids are hot also.
If you try this and they don't seal, just keep in fridge and eat away!
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