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Crisp Bread and Butter Pickles | |||||||||
Course : Pickles Serves: 8 |
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Ingredients:
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Preparation / Directions:* Onions should be peeled and thinly sliced.
Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and
let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly
and put the vegetables in a large kettle. Add the sugar, spices and
vinegar and bring almost to a boil, stirring often with a wooden spoon, but
do not boil. Pack the pickles into hot jars and seal. Makes 7 - 8 pints.
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