Grandma Elsie's Bread and Butter Pickles |
|
 |
Prep Time: 2 Minutes Cook Time: 25 Minutes |
Ready In: 27 Minutes Servings: 6 |
|
Classic Bread and Butter goodness Ingredients:
6 medium cucumbers, sliced |
3 medium onions, sliced in half moons |
1 cup canning salt |
3 cups vinegar |
3 cups boiling water |
1 1/2 teaspoons mustard seeds |
1 1/2 teaspoons celery seeds |
1 teaspoon turmeric |
2 cups sugar |
Directions:
1. Wash cucumbers well. Slice, then discard any slices with blemishes.
2. Mix cucumbers, onions, and salt; let stand 2 hours. Drain and rinse off excess salt.
3. Combine vinegar, boiling water, mustard seed, celery seed, turmeric and sugar. Bring to a boil, add cucumbers. Cook 5 minutes.
4. Pack into hot sterilized jars leaving 1/4-inch headspace. Wipe rim of jar with a damp paper towel. Adjust 2 piece caps. Process in a boiling water bath canner for 15 minutes.
5. *Test cucumbers for hollowness: if a cucumber floats in a bucket of water, it's a hollow cucumber and is good for relish, not pickling.
6. **To avoid a cloudy brine or darkened pickles, do not use common table salt (use only canning salt).
|
|