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Crisp Bread And Butter Pickles

Yield: 8 servings

Ingredients and directions for this recipe

4 qt Thinly Sliced Cucumbers 1 1/2 t Tumeric
8 ea Med. White Onions * 1 t Celery Seed
1/2 c Pickling Salt 2 T 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.

See also:
Previous recipe Crisp Bread & Butter Pickles
Next recipe Crisp Butter Cookies

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