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Bread & Butter Pickles Recipe

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This recipe for Bread & Butter Pickles, by , is from The Fowler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Fowler

Category:
Category:

Ingredients:  
Ingredients:  
1 gallon thinly sliced cucumbers (pickling cukes are the best)
2 large onions, thinly sliced.
1/2 c canning salt.
4 c sugar
4 c white vinegar
2 tsp mustard seed
1 tsp celery seed
1 tsp turmeric

Pint jars with rings & seals.

Canning pot is needed.

Directions:
Directions:
Combine cucumber & onion slices in a large bowl layering with canning salt. Cover with ice cubes. Let stand 1-1/2 hours. Drain, rinse and drain again.

Combine remaining ingredients in a large saucepan. Bring to a boil. Add drained cucumber & onion mixture & return to boil. Pack hot pickles & liquid into hot jars, leaving about 1/4 inch of headspace. Remove air bubbles. Adjust the two-piece caps (rings & seals). Process for 10 minutes in boiling water canning pot.

 

 

 

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