Bread and Butter Pickles

 

Bread and Butter Pickles

 

16 cups of sliced (unpeeled) cucumbers

8 small onions sliced into rings

Place onions and cucumbers in a large bowl sprinkle with 1/2 cup canning salt.  Cover with ice cubes and let set 3 hours.

In a stock pot combine:

5 cups sugar

1/2 teaspoon celery seed

2 teaspoons mustard seed

1 1/2 teaspoons tumeric

1 teaspoon ground cloves

5 cups apple cider vinegar

Bring the brine to a boil.  Drain and rinse the cucumbers and onions.  Add the cucumbers and onions to the brine and bring back to a boil.  Fill hot jars with cucumbers, onions, and brine.  Leave 1/4 inch head space. Process in a hot water bath 10 minutes.  (Start your count time after the water in the canner has returned to a boil.)

Yield: 6-7 pints

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