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Bread and Butter Pickles
Canning tips

Home-canned relishes are a staple at all of our family gatherings. This recipe for sweet and tangy bread and butter pickles has been in our family for years. 4 quarts sliced pickling cucumbers (40-50) 8 small onions, sliced thinly 1/2 cup coarse salt 5 cups white sugar 5 cups cider vinegar 1/2 teaspoon ground cloves 1-1/2 teaspoons turmeric 2 teaspoons mustard seed 1 tablespoon celery seed

Mix sliced cucumbers and onions and sprinkle with the coarse salt. Cover with ice cubes and let stand for 3 hours. To make brine, combine sugar, vinegar and spices in a large kettle. Bring to a boil. Drain the cucumbers and onions and add them to the brine. Bring back to a boil. Pack in hot canning jars. Process pints in a hot water bath for 5 minutes, and quarts, for 10 minutes. NOTE: You may also pack cold cucumbers and onions in hot jars, ladle brine over them and cover with the lid and ring. Then, proceed with the hot water bath. The pickles tend to stay crisper using this method.