Bread and Butter Pickles

Serve these homemade sweet pickles in salads, sandwiches, and as a side dish.



by 2  people


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Servings: 70
Yield: 7 pints
Prep Time: 50 mins
Related Categories: Appetizers, Pickles, Vegetable Appetizers
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Ingredients
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    4   quarts 
    sliced medium cucumbers
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    8   
    medium white onions, sliced
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    1/3  cup 
    pickling salt
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    3   
    cloves garlic, halved
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    Cracked ice
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    4   cups 
    sugar
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    3   cups 
    cider vinegar
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    2   tablespoons 
    mustard seed
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    1 1/2  teaspoons 
    turmeric
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    1 1/2  teaspoons 
    celery seed

Directions
1.
Combine cucumbers, onions, pickling salt, and garlic. Add 2 inches of cracked ice. Refrigerate for 3 hours; drain well. Remove garlic.
2.
In a large kettle combine sugar, vinegar, mustard seed, turmeric, and celery seed. Heat to boiling. Add cucumber mixture. Return to boiling. Pack cucumber mixture and liquid into hot, sterilized pint jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
3.
Process in a boiling-water canner 10 minutes (start timing when water begins to boil).
Nutrition information
Per Serving: cal. (kcal) 57, Fat, total (g) 0, chol. (mg) 0, carb. (g) 14, fiber (g) 1, pro. (g) 0, vit. A (RE) 0, vit. C (mg) 1.77, sodium (mg) 229, calcium (mg) 0, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet
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