Bread And Butter Pickles

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 3 lbs pickling cucumbers (3 to 4 inch)
• 4 medium onions, thinly sliced
• 1/2 cup canning and pickling salt
• 6 cups water
• 3 cups cider vinegar, at least 5% acidity
• 2 cups firmly packed brown sugar
• 2 tablespoons mustard seeds
• 1 teaspoon celery seed
• 1 teaspoon ground cloves
• 1 teaspoon turmeric

Recipe

• 1 prepare ball brand or kerr brand jars and closures according to instructions.
• 2 wash cucumbers and remove 1/16 inch from blossom end.
• 3 cut into 1/4 inch slices and measure 10 cups.
• 4 combine cucumber slices, onion slices, salt and water in a large bowl.
• 5 mix well.
• 6 cover and let stand for 2 hours.
• 7 in a 6- to 8 quart saucepan, combine vinegar and remaining ingredients.
• 8 bring to a boil, stirring occasionally.
• 9 drain vegetables; rinse; drain again.
• 10 add vegetables to vinegar mixture and return to a boil.
• 11 pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace.
• 12 remove air bubbles with a nonmetallic spatula.
• 13 wipe jar rim clean.
• 14 place new lids on jars with sealing compound next to glass.
• 15 screw bands down evenly and firmly just until a point of resistance is met- fingertip tight.
• 16 process 10 minutes in a boiling water canner.