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This recipe for BREAD & BUTTER PICKLES, by , is from SENNFUL COOKING , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Loren Brinson
Added: Tuesday, July 29, 2008


4 pounds waxless Kirby cucumbers-6 inches long (ends trimmed) cut crosswise into 1/4-inch slices
2 pounds small onions, thinly sliced
1/3cup coarse salt
3 cups cider vinegar
2 cups granulated sugar
2 tablespoons granulated sugar
2 tablespoons mustard seeds
2 teaspoons ground tumeric
2 teaspoons celery seeds
1 teaspoon ground ginger
1 teaspoon black peppercorns

Place cucumbers, onions and salt in a large bowl and toss well to combine. Cover the surface with ice cubes and let stand for 2 hours. Drain, rinse and drain again.

Combine vinegar, sugar and spices in a large heavy nonreactive pot and bring to boil. Add the prepared cucumbers and onions; return mixture to a boil. Cook 1 minutes, then remove from the heat.

Pack hot pickles into 6 sterilized pint jars, making sure there are no air pockets. Cover with hot syrup, leaving 1/4 inch of head space. Seal and process in a boiling water bath for 10 minutes.




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