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Bread-And-Butter Pickles-Canning Recipe Recipe

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This recipe for Bread-And-Butter Pickles-Canning Recipe is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. small Pickling Cucumbers
4 small Onion, thinly sliced
1/4 C. Pickling Salt
4 C Cider Vinegar
3 C. Granulated Sugar
2 Tbsp. Mustard Seeds
1 tsp. Celery Seeds
Directions:
Directions:
Trim ends and slice cucumbers into 3/16 inch thick slices. Place in a large non-metallic bowl with onions. Sprinkle with salt; cover and let stand 3 hours. Drain; rinse under cold water and drain well.
In a saucepan, combine vinegar, sugar, and seeds. Bring to a boil. Add cucumbers and onions and return to a boil.
Pack immediately into sterilized jars. Pour liquid over vegetables to within
1/2-inch of rim, place lids on jars. Process in a hot water bath for 10 minutes for pint size jars. Remove and cool upright at room temperature. Store in a cool dark place.
Number Of Servings:
Number Of Servings:
~5 Pint Jars

 

 

 

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