Crisp Bread and Butter Pickles

Name: Crisp Bread and Butter Pickles
Total time: 3 h
Yield: 7 pints, 8 serving(s)
Ingredients: 4 quarts cucumbers, thinly sliced; 8 medium white onions (Onions should be peeled and thinly sliced.); 1/2 cup pickling salt; 5 cups sugar; 1 1/2 teaspoons turmeric; 1 teaspoon celery seed; 2 tablespoons mustard seeds; 5 cups cider vinegar

(15)

Recipe by Barefoot Beachcomber

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READY IN: 3hrs

SERVES: 8

YIELD: 7 pints

UNITS: US

INGREDIENTS

Nutrition

4

quarts cucumbers, thinly sliced
8

medium white onions (Onions should be peeled and thinly sliced.)
¹⁄₂

cup pickling salt
5

cups sugar
1 ¹⁄₂

teaspoons turmeric
1

teaspoon celery seed
2

tablespoons mustard seeds
5

cups cider vinegar

DIRECTIONS

Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours.
Drain thoroughly and put the vegetables in a large kettle.
Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil.
Pack the pickles into hot jars and seal.

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