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Bread-And-Butter Pickles-Canning Recipe Recipe

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This recipe for Bread-And-Butter Pickles-Canning Recipe, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene "Gail" Polk-Pearson
Added: Sunday, February 17, 2008

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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