Bread & Butter Pickle Recipe

Bread & Butter Pickles

4 1/2 lbs cucumbers, circles sliced about 1/4 inch wide

2 medium onions, cut in half then sliced 1/4 inch wide

1/3 cup canning salt

Combine these ingredients and place in large bowl. Cover with water or water and ice and a cloth or lid.

Let stand 4 hours.

When ready to can, wash 7 pint jars and lids. Heat water in the canner and in an additional pan.

When the water is boiling, immerse the jars and flat lids to sterilize for 10 minutes.

Remove items from boiling water.

Meanwhile, combine the following in a stainless steel pan:

2 1/2 cups cider vinegar

1 1/2 cups white vinegar

1 T. yellow mustard seeds

1 tsp. ground turmeric

1 tsp. celery seed

1 T. cracked chilis

(or 1/4 tsp. ground cinnamon instead of chilis)

Begin heating mixture and add:

1 1/2 cups sugar

Drain and rinse the vegetables.

When the vinegar  mixture is boiling, add the vegetables.

Return the mixture to a boil and remove from heat.

Pack mixture in hot jars leaving 1/2 inch heat space.

I use a slotted stainless spoon to distribute pickles and a ladle for the liquid.

Clean jar rims, place lids and bands.

Process in boiling water bath for 15 minutes.

This recipe is written assuming that the cook is familiar with canning techniques and safety measures.

A jar which is not full or not sealed may be refrigerated and enjoyed soon.