Bread and Butter Pickles

From More Great New England Recipes

Pickles and Preserves Recipes

Yield: Yield: 5 to 6 quarts.

An excellent and simple pickle to make, and only one of the many Kate "puts up" each year.

• 6 quarts thinly sliced, well-scrubbed, unpeeled cucumbers
• 1 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)

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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