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Bread And Butter Pickles

Yield 8 pints


  • 30 small cucumbers (about 5 pounds), cut into 1/8-inch slices
  • 6 medium onions, thinly sliced
  • 1/2 cup salt
  • 1 quart vinegar
  • 3 cups sugar
  • 1 tablespoon plus 1 teaspoon celery seeds
  • 2 teaspoons mustard seeds
  • 2 teaspoons ground ginger
  • 1 teaspoon ground turmeric

How to Make It

  1. Layer cucumbers, onion, and salt in a large glass or ceramic container; cover with ice. Let stand 2 hours. Drain and rinse cucumbers and onion 3 times in cold water.

  2. Combine remaining ingredients in a stainless steel stockpot. Bring to a boil; add cucumbers and onion. Reduce heat; simmer, stirring occasionally, 30 minutes or until cucumbers are translucent.

  3. Pack pickles into hot sterilized jars; cover with syrup, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 10 minutes.

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