GRANDMA ELSIE'S BREAD AND BUTTER PICKLES

Grandma Elsie's Bread and Butter Pickles image

Provided by crimsondove

Time 2h55m

Yield 8 half pints

Number Of Ingredients 9

6 medium cucumbers, sliced
3 medium onions, sliced in half moons
1 cup canning salt
3 cups vinegar
3 cups boiling water
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons celery seeds
1 teaspoon turmeric
2 cups sugar

Steps:

Wash cucumbers well. Slice, then discard any slices with blemishes.
Mix cucumbers, onions, and salt; let stand 2 hours. Drain and rinse off excess salt.
Combine vinegar, boiling water, mustard seed, celery seed, turmeric and sugar. Bring to a boil, add cucumbers. Cook 5 minutes.
Pack into hot sterilized jars leaving 1/4-inch headspace. Wipe rim of jar with a damp paper towel. Adjust 2 piece caps. Process in a boiling water bath canner for 15 minutes.
*Test cucumbers for hollowness: if a cucumber floats in a bucket of water, it's a "hollow" cucumber and is good for relish, not pickling.
**To avoid a cloudy brine or darkened pickles, do not use common table salt (use only canning salt).

Nutrition Facts : Calories 264.3, Fat 0.6, SaturatedFat 0.1, Sodium 14158.5, Carbohydrate 62.5, Fiber 2, Sugar 55.5, Protein 2.1