Bread and Butter Pickles
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Yield: Yield: 5 to 6 quarts.
An excellent and simple pickle to make, and only one of the many Kate "puts up" each year.Ingredients:
6 quarts thinly sliced, well-scrubbed, unpeeled cucumbers1 quart thinly sliced small onions
1/2 cup pickling salt
3 cups pure cider vinegar
6 cups sugar
1/4 cup mustard seed
2 tablespoons whole cloves
1 tablespoon celery seed
1 teaspoon turmeric (optional)
Instructions:
Combine sliced cucumbers and onions in a large shallow pan. Sprinkle pickling salt over all and mix in with your hands. Cover with ice and let sit for 3 hours or more. Drain. Rinse in cold water. Drain again thoroughly.Make a brine of vinegar, sugar, and spices and bring to a boil. Add drained vegetables and bring to a boil again for 3 to 4 minutes. Pack in hot sterilized jars and seal immediately.
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