Wednesday, October 26, 2005

Bread and Butter Pickles

This is an old-fashioned favorite.

Boiling-Water-Bath Canner; Seven 1-pint jars

6 pounds medium-size cucumber, scrubbed and sliced 1/8 inch thick(about 4 quarts)
1 1/2 cups small white onions, sliced and peeled (about 1 pound)
2 cloves garlic
1/3 cup salt
Ice cubes
4 1/2 cups sugar
1 1/2 teaspoon ground turmeric
1 1/2 teaspoons clery seed
2 Tablespoons yellow mustard seeds
3 cups white distilled vingar

In a large mixing bowl combine cucumbers, onions and garlic. Add salt, and mix thoroughly. Cover with ice cubes. Let stand 3 hours.

Rinse well, thoroughly drain the mixture, and remove garlic cloves.

Combine sugar, turmeric, celery and mustard seeds, and vinegar, and heat to boiling in an 8-quart saucepan. Add drained cucumber mixture and heat 5 minutes.

Pour in sterilized jars, leaving 1/2 inch headspace. Cap and seal.

Process 5 minutes in a boiling water bath canner.

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