Bread and Butter Pickles (from Ball's Blue Book Guide to Preserving)
4 pounds cucumbers, cut into 1/4 inch slices
2 pounds onions, thinly sliced
1/3 c. pickling salt
2 c. sugar
2 T. pickling spice
1 t. celery salt
1 t. mustard seed
3 c. white vinegar
Ball Pickle Crisp
1. Combine cucumber and onion slices in a large bowl, layering with the pickling salt. Cover the entire bowl with ice cubes. Let stand for 2 hours.
2. Drain the cucumbers and onions, rinse, and drain again. Combine all the remaining ingredients, except the Pickle Crisp, in a large saucepan and bring to a boil. Add the drained cucumbers and onions and return to a boil. Cook for 5 minutes.
4. Process in a boiling water canner for 10 minutes. Remove from the canner and let sit for 12 hours then check the seal.
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