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grammygram - Posted March 12, 2004 02:52 AM
Very Easy!
Bread and Butter Pickles
16-20 medium cucumbers, thinly sliced
10 small onions, thinly sliced
1/3 Cup salt (80 mL)
3 Cups (720 mL) distilled vinegar
2 Cups (480 mL) sugar
2 Tablespoons (30 mL) mustard seed
2 teaspoons (10 mL) turmeric
2 teaspoons (10 mL) celery seed
1 teaspoon (5 mL) ground ginger
1 teaspoon (5mL) peppercorns
Combine cucumber and onion slices in large bowl. Layer with salt and cover with ice cubes. Let stand 1 ½ hours; drain and rinse. Place remaining ingredients in large saucepot and bring to a boil. Add drained cucumbers and onions and return to boiling. Pack hot into hot 1 ½ pint (720 mL) jars, leaving ¼ inch (6 mm) headspace. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yield: about five 1 ½ pint jars (3600 mL).
I use pint jars.
Very Easy!
Bread and Butter Pickles
16-20 medium cucumbers, thinly sliced
10 small onions, thinly sliced
1/3 Cup salt (80 mL)
3 Cups (720 mL) distilled vinegar
2 Cups (480 mL) sugar
2 Tablespoons (30 mL) mustard seed
2 teaspoons (10 mL) turmeric
2 teaspoons (10 mL) celery seed
1 teaspoon (5 mL) ground ginger
1 teaspoon (5mL) peppercorns
Combine cucumber and onion slices in large bowl. Layer with salt and cover with ice cubes. Let stand 1 ½ hours; drain and rinse. Place remaining ingredients in large saucepot and bring to a boil. Add drained cucumbers and onions and return to boiling. Pack hot into hot 1 ½ pint (720 mL) jars, leaving ¼ inch (6 mm) headspace. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yield: about five 1 ½ pint jars (3600 mL).
I use pint jars.