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Crisp Bread And Butter Pickles
Ingredients
- 4 quart Thinly Sliced Cucumbers
- 8 x Med. White Onions *
- 1/2 c. Pickling Salt
- 5 c. Sugar
- 1 1/2 tsp Tumeric
- 1 tsp Celery Seed
- 2 tsp Mustard Seed
- 5 c. Cider Vinegar
Directions
- * Onions should be peeled and thinly sliced.
- Mix the cucumbers and onions with the salt and 2 qts of cracked ice and let them stand, covered with a weighted lid, for 3 hrs.
- Drain thoroughly and put the vegetables in a large kettle. Add in the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but don't boil. Pack the pickles into warm jars and seal.
- Makes 7 - 8 pints.
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