Crisp Bread And Butter Pickles

  • on January 3, 2007
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Ingrients & Directions

4 qt Thinly Sliced Cucumbers 1 1/2 ts Tumeric
8 ea Med. White Onions * 1 ts Celery Seed
1/2 c Pickling Salt 2 tb Mustard Seed
5 c Sugar 5 c Cider Vinegar

* Onions should be peeled and thinly sliced.
Mix 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.
Makes 7 – 8 pints.

8 servings

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