Ball's bread & butter pickles
7 pints
Ingredients
| Quantity | 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 |
Directions
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