Bread and Butter Pickles

3 Quarts Bread and Butter Pickles

I added a little chili powder, lemon and pepper to give it a slight bite. I also ignored the onions as I’m no fan of onions and celery. I let these sit with the weight on them for about twenty four hours since I got busy, I think it just let the flavor sink in more.

  • 15 cups sliced cucumbers
  • 3 onions, thinly sliced
  • 1cup coarse salt
  • 4 cups cracked ice
  • 1cups cider vinegar
  • 1cups sugar
  • 3teaspoon turmeric
  • 1teaspoon celery seed
  • 1 tablespoon mustard seeds

pickles

Directions

  1. Combine cucumbers, onions, salt and ice in a large bowl.
  2. Mix well.
  3. Put a weight on and allow to stand 3 hours. (I used a plate with a jar of honey, anything will do).
  4. Rinse and drain thoroughly.
  5. Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
  6. Add drained cucumbers.
  7. Place pot on medium low heat.
  8. Bring almost to a boil, but DO NOT ALLOW TO BOIL.
  9. Remove from heat.
  10. Seal in sterilized jars, 10 minutes in a hot water bath.

 

  1. Easy way to sterilize jars: Wash them well in hot soapy water.
  2. Dry them off.
  3. Put on a cookie sheet, right side up, at 225°F for 15 minutes.
  4. Turn off oven and leave them in there until you need them.

 

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