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Ready for Pickling

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Bread and Butter Pickles

Makes 2 litres of pickles

3 lbs. (1.4 kg) 4-6 in long crisp cucumbers
1/2 lb. (300 g) onions
up to half cup coarse or pickling salt
2-3 cups crushed ice

Pickle Juice
3 cups vinegar
1 cup sugar
2 teaspoons dry mustard
1 teaspoon turmeric
1 teaspoon black peppercorns
1 teaspoon celery seed
1/2 teaspoon ground ginger

Slice cucumbers and onions thinly.
Layer in a glass bowl or a large (4 qt./3.8 L.) casserole dish, cucumbers, salt, onions, salt. ice, repeat.
Put in fridge for 2-3 hours.

Half and hour before draining cucumbers, prepare pickle juice.
In a large saucepan bring to a boil the pickle juice ingredients.
Simmer with lid on until ready to jar up.

Drain and rinse and drain again the cucumbers and onions.
Sterilize your canning jars.
Get canner pot onto boil.
Fill jars to the top with cucumbers and onions. Press down lightly.
Fill with pickle juice, leave 3/4 inch headroom for expansion. Wipe rims with clean damp cloth.
Put on lids and rings, tighten but not over tight.
Boil for 10 minutes in the canner.
Cool down, label and store in a cool dark place.
Let pickles pickle for 6 weeks before eating for optimum taste.
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I didn’t grow any this year but one of my egg customers was floating in them and gave me a bag with just over 3lbs, so I tweaked a few different recipes together and this is what I came up with, they tasted good already, can’t wait until they have pickled a little while.


That sounds good. I am going to try this if I can get any cukes this time of year(mine are all gone) If I can`t then I will do this next year. I will write down these instructions. Thanks for sharing :-)

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