Thursday, August 30, 2007

Bread and Butter Pickles

4 lbs of 4-6 inch cucumbers, sliced thin
2 lbs thinly sliced onions
1/3 cup canning salt
3 cups vinegar
2 cups sugar
2 T. mustard seed
2 tsp turmeric
2 tsp celery seed
1 tsp ginger
1 tsp peppercorns

Mix cucumbers and onion slices in a large bowl. Layer with salt and cover with ice cubes. Let sit 1 1/2 hours, drain, and rinse. Put remaining ingredients in a large stockpot and bring to a boil. Add cucumber and onions, and return to a boil. Pack into jars while hot, leaving 1/4 inch head space, and water process for 10 minutes.

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