Wednesday, August 3, 2011
Bread & Butter Pickles
4 pounds 4" to 6" cucumbers
2 pounds onions
1/3 cup pickling salt
2 cups sugar
2 Tbsp mustard seed
2 tsp. turmeric
1 tsp. ginger
1 tsp. peppercorns
3 cups vinegar
7 pint canning jars with lids and bands
Cut the cucumbers into 1/4" slices. Thinly slice the onions. Mix both in a large bowl, layering with salt. Cover all with ice cubes and let stand 1 12/2 hours. Drain and rinse, then drain again.
Mix all other ingredients in a large saucepot and bring to a boil. Add veggies and return to a boil.
Pack pickles and liquid into jars leaving 1/2" space at top.
Add jar 2-piece caps and process for 10 minutes in a boiling water canner.
For more canning recipes, visit Whole-living.com/canning-center or facebook.com/BallCanning.