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Bread and Butter Pickles

From Stones River Market

<p>This recipe was first posted to the Market in 2009 for those that like bread and butter pickles.</p>
Source: Not sure where this came from back then. (Entered by John Erdmann)
Serves: Multiple Jars

15 cups sliced pickling cucmbers
3 onions, thinly sliced
1/4 cup coarse salt
4 cups cracked ice
2 1/2 cups cider vinegar
3/4 tsp turmeric
1/2 tsp celery seed
1 TBSP mustard seeds
2 1/2 cups sugar

Step by Step Instructions
  1. Combine cucumbers, onions, salt and ice in a large bowl.
  2. Mix well.
  3. Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).
  4. Drain thoroughly.
  5. Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
  6. Add drained cucumbers.
  7. Place pot on medium low heat. Bring almost to a boil, but DO NOT ALLOW TO BOIL.
  8. Remove from heat. Seal in sterilized jars, 10 minutes in a hot water bath.
  9. Easy way to sterilize jars: Wash them well in hot soapy water. Dry them off. Put on a cookie sheet, right side up, at 225°F for 15 minutes. Turn off oven and leave them in there until you need them.