lundi 27 octobre 2014

Bread and butter pickles


Makes 7 to 8 pints
  • 6 pounds pickling cucumbers
  • 4 large onions
  • ½ cup salt
  • 4 cups vinegar
  • 4 cups sugar
  • 1 tablespoon celery seed
  • 2 teaspoons turmeric
  • 2 tablespoons mustard seed
  • 1 teaspoon mixed pickling spices
  1. Slice cucumbers and onions and alternately layer in a strainer covering each layer with salt.
  2. Cover with ice and let drain 3 hours, add ice as needed.
  3. Drain and rinse thoroughly.
  4. Combine vinegar, sugar, and spices and bring to a boil and boil 10 minutes.
  5. Add cucumbers and onions and bring to a boil again.
  6. Fill hot jars with cucumbers and onions, add hot liquid to within ½ inch of the tops of the jars.
  7. Release air bubbles, clean the rims of the jars, and seal.
  8. Process in a water bath canner for 10 minutes.
BON APPETIT