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Bread And Butter Pickles

Yield 5 quarts


  • 14 large cucumbers, thinly sliced
  • 4 large onions, thinly sliced
  • 1/2 cup pickling salt
  • 5 cups vinegar (5% acidity)
  • 5 cups sugar
  • 2 tablespoons mustard seeds
  • 1 tablespoon ground turmeric
  • 1 1/2 teaspoons ground cloves

How to Make It

  1. Place cucumbers and onions in a large Dutch oven; sprinkle evenly with salt, and add water to cover. Cover and let stand 3 hours. Drain well.

  2. Combine vinegar, sugar, mustard seeds, turmeric, and cloves in a large container; simmer 5 minutes. Add cucumbers and onions; bring to a boil. Remove from heat.

  3. Pack cucumber mixture into hot sterilized jars, leaving 1/4- inch head space. Cover at once with metal lids, and screw bands tight. Process in a boiling- water bath for 10 minutes. Chill pickles before serving.

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