Bread and Butter Pickles

Submitted by: Lynne Almasy, Week Three Reader’s Kitchen 2016 Winner

Ingredients:

• 4 quarts sliced pickling cucumbers
• 8 medium white onions sliced
• 3 cloves garlic
• 1/3 cup pickling salt
• 5 cups sugar
• 3 cups cider vinegar
• 2 Tbsp. mustard seed
• 1-1/2 tsp. tumeric
• 1-1/2 tsp. celery seed




Directions:

1. In a large bowl combine first 4 ingredients. Stir in one tray of ice. Let stand 3 hours.
2. Drain well. Remove garlic.
3. In a large pot combine remaining ingredients. Add drained mixture. Bring to a boil.
4. Pack pickles and liquid into hot pint jars leaving ½ inch headspace. Wipe rims and seal with lids.
5. Process in a boiling water bath for 5 minutes.