Bread And Butter Pickles

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs 30 mins Cook Time: 5 mins

Ingredients

• 10 cups cucumbers (sliced, pickling type)
• 3 medium onions (more or less can be added)
• 3/4 cup canning salt
• 3 cups white vinegar
• 1/2 cup water
• 2 1/2 cups sugar
• 1/2 teaspoon celery seed
• 1 1/2 teaspoons turmeric
• 1 teaspoon ginger
• 2 tablespoons mustard seeds

Recipe

• 1 place sliced cucumbers and onions into a large bowl and mix in salt. cover with ice and let sit for 2 hours. transfer to colander and rinse well, allow to drain.
• 2 in canner water should be hot to receive the jars.
• 3 in large saucepan combine remaining ingredients and bring to low boil, stirring to disolve sugar. stir in cucumbers and onions and bring to a boil, allowing to boil hard for 30 seconds.
• 4 remove from heat and ladle the vegetables into hot jars (1 pint) and fill to 1/2 inch. ladle in liquid to 1/2 inch headspace and remove , adding more liquid if needed.
• 5 wipe rims of jars, center warmed lids and tighten rings to fingertight and place into canner and insure that water is 1 inch above the lids.
• 6 bring the hot water to a roaring boil and process the jars for 10 minutes. turn off heat, wait five minutes and remove jars.
• 7 allow to cool, check to see if lids have sealed and store. any that have not sealed should be refrigerated.
• 8 tip. jars should be washed in hot water, rinsed well. then placed on cookie sheet and put into oven at low heat (200 degrees) to keep warm and sterile.