Bread and Butter Pickles



* 5 pounds pickling cucumbers

* 1 large sweet onion, sliced really thin
* 1/3 cup Kosher salt
* 3 cups cider vinegar
* 2 1/2 cups sugar
* 1 tsp. ground tumeric
* 1 1/4 tsp. celery seeds
* 4 tsp. yellow mustard seeds
* 2 Tbsp. coriander seeds

Wash cucumbers and cut off those ends.  Slice crosswise into 1/4 inch slices. Toss in a large bowl with the salt and onion slices.  Cover with about 4 to 6 cups of ice cubes and let sit for 4 hours or refrigerate overnight.  I left mine overnight in the refrigerator.  At this point prepare your canning jars, lids and boiling water.

Add water to a large canner with rack and heat to about 180 degrees.  The water should be high enough to be about 1 inch higher than the filled jar.  In a large pot over medium heat, combine the other ingredients and bring to a boil.  Add your cucumbers and onions to jars and laddlle your liquid to the jars.  With a clean towel clean the mouth of the jars and put the lids on.

Place jars in the boiling water.....cover and process for 10 min.  Carefully life the jars out and place on a cooling rack.
Makes about 6 pints
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