Bread & Butter Pickles
My sister gave me her fancy wobbly-crinkle cutter so I can make pickles! I got the recipe from one of the Soroptimists I met at the Convention in Montreal. She used to live in Niagara but moved to Peterborough. The dill recipe from yesterday is hers as well. Yes, I made both batches at the same time, but in this case, I started with just 8 cups of sliced pickles (for 4 wide mouth pint jars).
- 4 qts cucumbers, sliced (I had 8 cups on hand)
- 6 medium onions, sliced (I ran out of onion by this time from making salsa so I left it out this round)
- 1/3 (or ½) cup pickling salt
- 3 cups of white vinegar
- 2 cups of white sugar
- 1 1/2 tsp tumeric
- 1 ½ tsp celery seed
- 3 Tbsp mustard seed
- Select medium sized cucumbers . Wash thoroughly. Slice cukes and onions thinly. Layer cukes and onions with salt. Mix ice throughout and add ice on top. Chill 3 hours . Drain well.
- Combine vinegar, sugar and spices. Heat to a boil, then add the pickles. Reheat to the boiling point (this took a while because the cukes were cold).
- Ladle into hot sterilized jars. Seal leaving 1cm head space. Process in boiling water canner for 10 min.
- Store in a cool dark place for at least 6 weeks before opening.
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