Today’s canning recipe is:

Bread and Butter Pickles

The soak:
12 cups (4 lbs.) 1/4 inch thick slices of pickling cucumbers
2 medium white onions, thinly sliced
6 TBSP pickling salt
4-5 cups crushed ice
The brine:
3 cups cider vinegar
2 cups sugar
2 TBSP mustard seed
2 tsp turmeric
2 tsp celery seed
1 tsp ginger
1 tsp peppercorns
 
Layer cucumbers, onions, and salt in large bowl. Cover with ice cubes, weight it down with a heavy plate. Put in fridge for overnight or up to 24 hours.
In stainless or nonstick pan combine the brine ingredients and bring them to a boil.
Drain and rinse cucumbers and onions Add to vinegar mixture and return to a boil.
Pack pint jars with 1/4 inch head space and remove bubbles with wooden handle of spoon. Wipe rims, cover and process in water bath for 10 minutes.
DSCF5053
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