Bread And Butter Pickles V

Recipe Ingredients

4		Sliced cucumbers
1 1/2 cups	93g / 3.3oz	Sliced onions
2 cups	474ml	Garlic cloves (large)
1/3 cup	78ml	Salt
2		Ice - crushed or cubed
4 1/2 cups	891g / 31oz	Sugar
1 1/2 teaspoons	7.5ml	Turmeric
1 1/2 teaspoons	7.5ml	Celery seeds
2 tablespoons	30ml	Mustard seeds
3 cups	711ml	White vinegar, 5% acidity

Recipe Instructions

Wash cucumbers thoroughly, using a vegetable brush; drain on rack. Slice unpeeled cucumbers into 1/8-inch to 1/4-inch slices; discard ends. Add onions and garlic. Add salt and mix thoroughly; cover with crushed ice or ice cubes; let stand 3 hours.

Drain thoroughly; remove garlic cloves. Combine sugar, spices, and vinegar; heat just to boiling. Add drained cucumber and onion slices and heat 5 minutes. Pack hot pickles loosely into clean, hot pint jars to 1/2- inch of top. Adjust jar lids.

Process in boiling water for 5 minutes (start to count processing time as soon as water in canner returns to boiling). Remove jars; cool and store.

This recipe yields 7 pints.

Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/

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