Bread-and-Butter Pickles |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 7-8 pints | ||||||||||||
| INGREDIENTS: | ||
| 25 cucumbers, sliced mediumthick (about 10 pounds) | 1/3 cup pickling salt | 5 cups white vinegar |
| 5 cups sugar | 2 teaspoons mustard seeds | 1 teaspoon powdered cloves |
| 1 | In a large glass, ceramic, or stainless steel bowl combine the cucumbers and salt and let stand for 3 hours. Drain. |
| 2 | In a medium-sized saucepan, combine the remaining ingredients and bring to a boil. Add the cucumbers, heat to boiling. |
| 3 | Pack the cucumbers and syrup into hot, sterilized pint jars, leaving 1/2 inch headspace. Seal. Process in a boiling-water-bath canner for 10 minutes, according to the instructions. |