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- Bread and Butter Pickles
- 5 pounds pickling cucumbers
- 1 large sweet onion, sliced really thin
- 1/3 cup Kosher salt
- 3 cups cider vinegar
- 2 1/2 cups sugar
- 1 tsp.
- ground tumeric
- 1 1/4 tsp. celery seeds
- 4 tsp. yellow mustard
- seeds
- 2 Tbsp. coriander seeds
- Wash cucumbers and cut off the ends. Slice crosswise into 1/4 inch
- slices.
- Toss in a large bowl with the salt and onion slices. Cover with about 4 to 6 cups of ice cubes and let sit for 4 hours or refrigerate
- overnight. Prepare the bowling water bath. Add water to a large canner with rack and heat
- to about 180 degrees. The water should be high enough to be about 1 inch higher
View Full Recipe at My Catholic Kitchen
