Crisp Bread and Butter Pickles

READY IN: 3hrs
SERVES: 8
YIELD: 7 pints
UNITS: US

INGREDIENTS

Nutrition
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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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