Keeping the Harvest 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 pints | ||||||||||||
| INGREDIENTS: | ||
| 4 quarts (6 pounds) unpeeled, sliced cucumbers | 1-1/2 cups (1 pound) sliced onions | 2 large cloves of garlic |
| 1/3 cup pickling salt | 2 trays of ice cubes | 4-1/2 cups sugar |
| 3 cups cider vinegar | 2 tablespoons mustard seeds | 1-1/2 teaspoons celery seeds |
| 1-1/2 teaspoons turmeric | ||
| 1 | Combine the cucumbers and onions. Add the garlic cloves and pickling salt, and mix. Cover with 2 trays of ice cubes and let stand for 3 hours. |
| 2 | Rinse and drain. Remove the garlic. Combine the sugar, vinegar, mustard seeds, celery seeds, and turmeric in a large pot. Stir, then add the drained cucumbers and onions. Heat for 5 minutes. Pack the hot pickles 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, according to the instructions. |