Crisp Bread and Butter Pickles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 quarts cucumbers, thinly sliced |
8 medium white onions (onions should be peeled and thinly sliced.) |
1/2 cup pickling salt |
5 cups sugar |
1 1/2 teaspoons turmeric |
1 teaspoon celery seed |
2 tablespoons mustard seeds |
5 cups cider vinegar |
Directions:
1. 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.
2. Drain thoroughly and put the vegetables in a large kettle.
3. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil.
4. Pack the pickles into hot jars and seal.
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