Bread and Butter Pickles

3 Quarts Bread and Butter Pickles

I added a little chili powder, lemon and pepper to give it a slight bite. I also ignored the onions as I’m no fan of onions and celery. I let these sit with the weight on them for about twenty four hours since I got busy, I think it just let the flavor sink in more.

• 15 cups sliced cucumbers
• 3 onions, thinly sliced
• ¹⁄₄ cup coarse salt
• 4 cups cracked ice
• 2 ¹⁄₂ cups cider vinegar
• 2 ¹⁄₂ cups sugar
• ³⁄₄ teaspoon turmeric
• ¹⁄₂ teaspoon celery seed
• 1 tablespoon mustard seeds

Directions

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. (I used a plate with a jar of honey, anything will do).
4. Rinse and 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.
8. Bring almost to a boil, but DO NOT ALLOW TO BOIL.
9. Remove from heat.
10. Seal in sterilized jars, 10 minutes in a hot water bath.

1. Easy way to sterilize jars: Wash them well in hot soapy water.
2. Dry them off.
3. Put on a cookie sheet, right side up, at 225°F for 15 minutes.
4. Turn off oven and leave them in there until you need them.