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Bread-and-Butter Pickles


6 #                               Pickling cucumbers 4 to5 inch

1#                                Onions, thinly sliced

1⁄2 cup or tt                 Salt

As needed                   Crushed or cubed ice

4 cups                          Cider vinegar

41⁄2 cups                     Sugar

2 tablespoons              Mustard seed

11⁄2 tablespoons          Celery seed

1 tablespoon                Turmeric, ground

As needed                   “Chili” product (optional)

As needed                   Ice, crushed


  1. Wash cucumbers and Cut 1⁄16-inch off blossom end and discard
  2.  Cut cucumbers into 3⁄16-inch slices
  3.  Place cucumbers and onions in a large bowl and  add salt

Cover with 2 inches crushed or cubed ice and refrigerate 3 to 4 hours, adding more ice as needed

  1. In a large pan heat remaining ingredients to a boil and cook  10 minutes
  2. Remove from heat
  3. Place cucumbers and onions in a plastic container
  4. Pour syrup over vegetables and refrigerate or
  5.  Fill jars with hot cucumber slices and cooking syrup,leaving 1⁄2 inch headspace.
  6. Wipe jar rims with sani solution

Cover and process in boiling water canner for 15 minutes


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