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bread-butter-pickles recipe

Date: Sat, 5 Jul 1997 11:47:22 -0400 (EDT)
From: ReddHedd@aol.com

4 qts. pickling cucumbers (app. 6 pounds)
4 lg. onions
1/2 c. salt
4 c. vinegar
4 c. sugar
1 Tbsp. celery seed
2 tsp. turmeric
2 Tbsp. mustard seed
1 tsp. mixed pickling spices
Slice cucumbers and onions and alternately layer in a strainer covering each
alyer with salt.  Cover with ice and let drain 3 hours.  Add ice as needed.
 Drain and rinse thoroughly.  Combine vinegar, sugar and spices and bring to
a boil.  Boil 10 minutes.  Add cucumbers and onions and bring to a boil
again.  Fill hot jars with cucumber and onions.  Add hot liquid to within
1/2-inch of tops of the jars.  Release air bubbles, clean rims of jars, and
seal.  Process in water bath canner for 10 minutes.  Makes 7 to 8 pints.

kwvegan vegan