GRANNY'S BREAD AND BUTTER PICKLES
Nothing says summer in my house like pickle making season! These sweet and sour pickles make a great addition on the picnic table. I like to take a jar as a hostess gift when invited to a barbecue. They are scrumptious on sandwiches, chopped into salads or on thier own. I often have my Granddaughter and Husband help me when...
Provided by Laurie Lenartowicz
Categories Vegetables
Time 3h40m
Number Of Ingredients 11
Steps:
- 1. Sterilize 5 quart glass canning jars and rings with new lids. Set aside.
- 2. In a large plastic container, layer sliced cucumbers with the 1/2 cup of pickling salt, onions and ice cubes. Add cold water to cover. Refrigerate for 2 hours.
- 3. In a dutch oven over high heat, stir together vinegars, sugar and spices.
- 4. Rinse refrigerated cucumbers and onions several times with cold water in a large colander. With tongs, fill each jar with cucumbers and onions all the way to the top.
- 5. Carefully, ladle the boiling sugar and vinegar mix into each jar all the way up to 1/2 inch of top. Wipe around the tops of each jar with a clean, damp cloth and attach the lids and rings. Place in counter to cool for 1/2 hour and tighten lids snugly.
- 6. Place in refrigerator and leave for a week. I don't pressure process mine as they disappear quickly. Pickles are good for up to three months refrigerated.
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