CRISP BREAD AND BUTTER PICKLES

Crisp Bread and Butter Pickles image

Provided by Barefoot Beachcomber

Time 3h

Yield 7 pints, 8 serving(s)

Number Of Ingredients 8

4 quarts cucumbers, thinly sliced
8 medium white onions (Onions should be peeled and thinly sliced.)
1/2 cup pickling salt
5 cups sugar
1 1/2 teaspoons turmeric
1 teaspoon celery seed
2 tablespoons mustard seeds
5 cups cider vinegar

Steps:

Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours.
Drain thoroughly and put the vegetables in a large kettle.
Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil.
Pack the pickles into hot jars and seal.

Nutrition Facts : Calories 600.8, Fat 1, SaturatedFat 0.2, Sodium 7091.4, Carbohydrate 145, Fiber 3.2, Sugar 133.6, Protein 3

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