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Saturday, June 17, 2017

Bread and Butter Pickles

4 quarts pickling cucumbers
1 1/2 cups onions, sliced
2 large garlic cloves
1/3 cup pickling salt
2 quarts chopped ice
4 1/2 cups sugar
1 1/2 teasp. turmeric
1 1/2 teasp. celery seed
2 tabls. mustard seed
3 cups white vinegar

In large bowl, add sliced cucumbers and onions, garlic cloves and 
pickling salt; mix well. Cover with chopped ice, place towel over, 
and let stand 3 hours. Prepare brine by combining sugar, turmeric, 
celery seed, mustard seed and vinegar in large pot; bring to a boil. 
Drain water and ice from cucumber slices and remove garlic cloves. 
Add cucumbers to brine; simmer 5 minutes. Pack in sterile jars, 
leaving 1/2 inch headspace. Seal. Process in boiling water bath for 
10 minutes. Allow to stand two weeks before opening.

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