Grandma Norton's Bread & Butter Pickles |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 30 |
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This recipe, I copied from my Mom's cookbook, it was her mothers. Bread & Butter, I remember being my favorite as a child. Ingredients:
4 quarts med sized (about 4 inch) cucumbers |
1 1/2 c small white onion, sliced |
2 large garlic cloves |
1/3 c pickling salt |
2 trays ice cubes |
4 1/2 c sugar or 990 grams |
1 1/2 tsp tumeric |
1 1/2 tsp celery seed |
2 tbs mustard seed |
3 c white vinegar |
Directions:
1. Wash Cucumbers with scrub brush. Soak in a basin or large stockpot filled with 1/4 C vinegar, 2 Tablespoons of salt, and cover with water. Let soak 25-30 min. After giving them a good swish with your hands. Rinse, and dry on a rack.
2. Slice into 1/8 to 1/4 inch thick slices, discard blossom ends.
3. Add onions, garlic and salt, mix thouroughly. Cover with ice cubes, set in fridge 3 hours.
4. Drain thouroughly and remove garlic.
5. Combine sugar, spices, and vinegar- heat to a boil.
6. Add drained cuke and onion slices, heat at least 5 more minutes.
7. Pack hot pickles loosely into clean, hot, pint jars. To 1/2 inch of top, remove air bubbles. Wipe top of jar, wipe lid, adjust to fit with rings.
8. Process in boiling water, 5 min. in New York (We are high altitude in Denver, I process mine 10 minutes)
9. Start to count processing time as soon as the water RETURNS to a boil.
10. Remove hot jars, place on newspaper to cool, upright, spaced apart with room to cool. Seals will go down.
11. Yield: 7 pints
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