bread and butter pickles
1 quart pickling cucumbers
1 medium yellow onion
2 tbsp canning salt
3/4 cup white vinegar
1/2 cup apple cider vinegar
1 cup granulated sugar
1/2 tbsp mustard seed
1/4 tsp turmeric
1/2 tsp celery seed
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Slice the cucumbers, onions
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Put cucumbers and onions in a big bowl.
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Sprinkle the canning salt over them and then cover them with a clean towel.
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Put ice on the towel.
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Let it sit for about 3 hours.
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After 3 hours make a brine out of the vinegar, cider vinegar, sugar, mustard seed, celery seed, and turmeric. Bring to a boil in a large pot.
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Pour the now-salted water off the cucumbers and rinse them.
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Put the cucumbers and onions in the pot with the brine and bring back to boil for 90 seconds.
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Ladle into hot jars and put on lids.
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Process for 10 minutes for pints and 20 minutes for quarts in a water bath canner.
Note: Pickles do not have to be canned. They can be stored in a sealed container in the refrigerator for up to 2 weeks.