It’s that time of year again! Preserving food has become popular, particularly since many have used their COVID-quarantine time to start a vegetable garden. I’ve been making these bread and butter pickles for 30 years. I got the recipe from my mother-in-law. Folks around here get cranky when we run out. -E
Bread and Butter Pickles
Salt for brine
5 quarts (about 20) cucumbers, scrubbed and sliced
10 onions, sliced in rings
1 quart cider vinegar
5 cups sugar
1 1/2 tablespoons mustard seed
1 1/2 tablespoons celery seed
1 teaspoon turmeric
1. Fill a large stock pot, pan or even a clean kitchen sink with cold salted water, Soak sliced cucumbers and onions for one hour. Drain.
2. Bring vinegar, sugar, and spices to boil in 16-quart pot. Add drained cucumbers and onions. Bring to second boil. Pack in hot jars and process 20 minutes in hot water bath.
Yield: 12 pints
Sterilize your jars in your dishwasher just before filling.
A kitchen mandoline will make quick work of your slicing with everything being uniform slices. I clean out my kitchen sink and brine the cucumber and onions with salt instead of needing to clean another pot.
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