Mom's Bread-And-Butter Pickles

Recipe Ingredients

7 1/2 lbs	3405g / 120oz	Cucumbers - (abt 12 med)
2 lbs	908g / 32oz	Small white onions - (abt 5 or 6)
1/2 cup	118ml	Salt - plus
1 tablespoon	15ml	Salt
		Syrup
2 cups	474ml	White vinegar
2 cups	396g / 13oz	Sugar
1 tablespoon	15ml	Whole mustard seeds
1 teaspoon	5ml	Celery seed
1 teaspoon	5ml	Whole black pepper
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Ground ginger
1 teaspoon	5ml	Ground turmeric

Recipe Instructions

Cut cucumbers and onions into 1/8-inch slices, placing each into separate bowls. Sprinkle 1/2 cup salt over the cucumbers and 1 tablespoon of salt over the onions. Leave in the bowls for an hour, tossing with a fork at least once during that time. After the soaking period, rinse each with cold water and drain well.

Place syrup ingredients in a large kettle, stirring to blend, then add cucumbers and onions. Cook over medium high heat until syrup boils. This takes about 10 minutes. Once the mixture comes to a boil, remove from heat and spoon onions and cucumbers into sterilized pint jars. Cover with the hot syrup. Spoon off any surface air bubbles and seal.

Process in a boiling-water canner for 10 to 15 minutes.

This recipe yields about 10 pints.

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

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