Bread and Butter Pickles

Bread and Butter Pickles

10 pickling cucumbers 10 small onions 2/3 cup salt 3 cups white vinegar 1 1/2 cups water 2 3/4 cups sugar 1 T. mustard seed 1 t. celery seed 1 t. turmeric

Wash and dry cucumbers; cut into thin slices. Peel onions and cut into thin slices. Mix cucumbers, onions and salt;let stand 4 hours. Rinse cucumbers and onions under cold running water. Drain thoroughly. Combine vinegar, water, sugar, mustard seed, celery seed and turmeric in a large non reactive cooking pot. Heat to boiling. Add cucumbers and onions. Bring to a boil, reduce heat and cook at a slow boil for 30 minutes. Pack into sterilized jars. Adjust lids and process for 15 minutes in a hot water bath. Makes about 9 pints. Note: 4 or 5 sliced and seeded red chili peppers may be added to vinegar mixture. Source: Marlboro Country Cookbook

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