Bread and Butters |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 quarts | ||||||||||||
| INGREDIENTS: | ||
| 5 cups sugar | 3 cups white vinegar | 2 cups water |
| 1/4 cup pickling salt | 1-1/2 teaspoons turmeric | 2 teaspoons mustard seeds |
| 1 teaspoon celery seeds | 1/2 teaspoon ground cloves | 8 small onions, sliced |
| 5 quarts sliced cucumbers | ||
| 1 | Combine the sugar, vinegar, water, salt, and spices in a saucepan. Bring to a boil. Add the onions and cucumbers. Bring to a boil again and cook until the cucumbers turn color, about 5 minutes. |
| 2 | Pack the cucumbers into hot, sterilized pint or quart jars, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner 10 minutes for pints or quarts. |