Ball's bread & butter pickles

Yield: 7 pints

Measure Ingredient
4 pounds Cucumbers; cut into slices
2 pounds Onions; thinly sliced
⅓ cup Canning salt
2 cups Sugar
2 tablespoons Mustard seed
2 teaspoons Turmeric
2 teaspoons Celery seed
1 teaspoon Ginger
1 teaspoon Peppercorns
3 cups Vinegar

Combine the cucumber and onion slices in a large bowl. Layer the vegetables with the salt; cover with ice cubes. Let stand 1½ hours. Drain and rinse.

Combine the remaining ingredients in a large pot; bring to a boil.

Add the drained cucumber and onions and return to a boil. Pack the hot pickles and liquid into hot jars, leaving ¼-inch headspace.

Remove air bubles. Adjust the two-piece caps. Process 10-minutes in a boiling water canner.

Nutritional Information per ¼ cup: 26 calories, 0.2g fat, 7g carbohydrates, 0g cholesterol, 289mg sodium ** Fort Worth Star Telegram - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95

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