Bread and Butter Pickles

3 quarts

Ingredients

15 cups sliced pickling cucumbers
3 onions, thinly sliced
1/4 cup coarse salt
4 cups cracked ice
2 1/2 cups cider vinegar
2 1/2 cups sugar
3/4 teaspoon turmeric
1/2 teaspoon celery seed
1 tablespoon mustard seeds

Directions

1Combine cucumbers, onions, salt and ice in a large bowl.

2Mix well.

3Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).

4Drain thoroughly.

5Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.

6Add drained cucumbers.

7Place pot on medium low heat.

8Bring almost to a boil, but DO NOT ALLOW TO BOIL.

9Remove from heat.

10Seal in sterilized jars, 10 minutes in a hot water bath.

11Easy way to sterilize jars: Wash them well in hot soapy water.

12Dry them off.

13Put on a cookie sheet, right side up, at 225°F for 15 minutes.

14Turn off oven and leave them in there until you need them.

thanks, make sure you use canning salt. don't want no iodine in there.

bluewolf wrote:

thanks, make sure you use canning salt. don't want no iodine in there.

Oh I didn't know there was a difference! Can I just buy it w/ the regular canning supplies?

Also if you know of any other ways to can cucumbers I am looking for other ideas. I have them coming out my ears. Thanks