BREAD AND BUTTER PICKLES  


Preparation time: 2 hours, 15 minutes

Standing time: 3 hours

Cooking time: 45 minutes

Cooling time: 30 minutes


Yield: 12 pints


6        pounds pickling cucumbers cut into 1/4-inch slices

6        Spanish onions, thinly sliced

1        cup coarse salt

Ice cubes

10      cups each: sugar, cider vinegar

1        tablespoon each: celery seed, mustard seed, ground turmeric


  1. 1.Place the cucumbers and onions in a large bowl; sprinkle with the salt. Toss. Cover with water;

    add as many ice cubes as will fit. Let stand at room temperature 3 hours.


  1. 2.About 30 minutes before the cucumbers and onions are ready, combine the sugar, vinegar,

    celery seed, mustard seed and turmeric in a large stockpot; heat to a boil over medium-high

    heat. Lower the heat to a simmer; cook, stirring occasionally, until syrupy, about 30 minutes.


  1. 3.Drain the cucumbers; rinse well with cold water. Drain; set aside. Place 12 clean pint jars and

    tops in a large kettle or stockpot; cover with water. Heat to a boil over medium-high heat;

    remove from heat. Let stand in hot water until ready to use.


  1. 4.Add the cucumbers to the sugar-vinegar mixture; stir well. Cook over medium-high heat almost

    to a boil (do not boil); remove from the heat. Fill the jars with the cucumbers and onions,

    packing the jars to the top of the neck, leaving 1/2-inch head space. Ladle the liquid over the

    cucumbers to just cover, leaving 1/2-inch head space. Press a rubber spatula down the sides

    of the jars to make sure they are packed full. Wipe the rims of the jars with a damp, clean

    cloth. Cover with the tops; close the jars with the rings but do not screw them tightly.


  1. 5.Process in a water bath 15 minutes; let cool. Check lids for a seal after 24 hours. Lids should

    not flex up and down when center is pressed. Remove rings, if desired. Store in a cool,

    dark place up to one year.