Canning Recipes




Mom's Bread-And-Butter Pickles
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
7 1/2 pounds cucumbers - (abt 12 med)
2 pounds small white onions - (abt 5 or 6)
1/2 cup salt -- plus
1 tablespoon salt
=== SYRUP ===
2 cups white vinegar
2 cups sugar
1 tablespoon whole mustard seeds
1 teaspoon celery seed
1 teaspoon whole black pepper
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground turmeric

Cut cucumbers and onions into 1/8-inch slices, placing each into separate
bowls. Sprinkle 1/2 cup salt over the cucumbers and 1 tablespoon of salt
over the onions. Leave in the bowls for an hour, tossing with a fork at
least once during that time. After the soaking period, rinse each with
cold water and drain well.

Place syrup ingredients in a large kettle, stirring to blend, then add
cucumbers and onions. Cook over medium high heat until syrup boils. This
takes about 10 minutes. Once the mixture comes to a boil, remove from
heat and spoon onions and cucumbers into sterilized pint jars. Cover with
the hot syrup. Spoon off any surface air bubbles and seal.

Process in a boiling-water canner for 10 to 15 minutes.

This recipe yields about 10 pints.

Comments: If you use waxed cucumbers, take care to wash them well, since
you won't peel them.





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