Bread & Butter Pickles II Recipe

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Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8 pints

Ingredients:
40 medium-size cucumbers
1 pound Vidalia sweet onions or, sweet white onions
1/2 cup rock salt
3 quarts ice water (ice and water)
6 cups granulated sugar
5 cups white distilled or, apple cider vinegar
1/2 teaspoon powdered alum
2 tablespoons Mustard Seed
2 teaspoons Celery Seed
1 teaspoon ground Turmeric *
1/2 teaspoon ground cloves
1 small piece stick cinnamon, crumbled
OR
1/2 teaspoon ground cinnamon
1/4 teaspoon black peppercorns

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Directions:

Peel and slice cucumbers about 1/8 inch thick. Peel, remove core and slice onions about 1/8 inch thick. Dissolve salt in ice water. If you have a pickling crock, place vegetables in it. Otherwise, place them in an enamel pot or roaster. Pour ice and water over vegetables, cover and let stand in a cool place 3 hours. At the end of 3 hours, drain well. Prepare sterilized jars and lids according to manufacturer directions. Cover and set aside. In a large pot, heat vinegar, sugar and spices. Add alum and drained vegetables. Heat to boiling. Immediately fill hot sterilized jars with pickles and liquid, leaving 1/2 inch head space. Seal according to directions.

This recipe from CDKitchen for Bread & Butter Pickles II serves/makes 8 pints

Recipe ID: 4413

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