Wednesday, August 12 2015
Canning is one of my favorite chilohodd memories! I grew up near Watsonville, California (the berry ...
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Preparation time
20m
20m
Cooking time
30m
30m
Waiting time
5h
5h
Ingredients
For 1 Batch(es) (
)
Recipe
- 8 medium onions, thinly sliced
- 16 cup(s) thinly sliced cucumbers
- 2 teaspoon(s) tumeric
- 1/2 cup(s) pickling salt
- 1 teaspoon(s) celery seed
- 5 cup(s) sugar
- 2 tablespoon(s) mustard seed
- 5 cup(s) cider vinegar
Bread and Butter Pickles - Grandma Hardy Directions
- Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid for 2 hours.
- Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil.
- Pack the pickles into sterilized jars and seal
- Makes about 4 quarts
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Canning is one of my favorite chilohodd memories! I grew up near Watsonville, California (the berry ...
See Full Review >> - Prem
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