Wednesday, August 5, 2009

Bread & Butter Pickles

From Grandma Beverly
Makes about 7 pints

4 qts. washed, sliced cucumbers (abt 1 gallon ice cream bkt of fresh cucumbers)
6 medium onions or 3 large
3 whole cloves garlic
1/3 cup pure, coarse salt (I use Kosher salt)
Put in large bowl - Thinly Sliced washed, unpeeled cucumbers-4 qts; onions peeled & thinly sliced ; chopped garlic. (I layer the cucumbers, onions, garlic)
Sprinkle salt over top and cover with ice. Let set on counter for 3 hours. Drain well.
Boil one minute: 3 cups vinegar, 5 cups sugar, 1 ½ tsp turmeric, 1 ½ tsp celery seed, 2 Tbls mustard seed.
Add drained cucumber mixture to boiling brine and cook for 5 minutes. Using a slotted spoon, put in jars, pour brine to within ½” of top of jar, put on boiled flats & rings, tightening and process in hot water bath that covers jars for 10 minutes.

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