Bread and Butter Pickles

On Wednesday night, I canned 7 pints of bread and butter pickles. Thorny Guy should be happy. This was the first time I have canned since I was a little girl, but even then mom did most of the work.

We had the hardest time finding all the spices for the recipes. Rainbow was out of cheap celery seed, and I refuse to pay five dollars for a small little container. We resorted to the Indian grocery shop where you can get a huge bag of most spices for around three dollars. Overall, process went well and the jars seem to be sealed. Here is the recipe I used, mostly for my own records.

Bread and Butter Pickles
6 pounds cucumbers, scrubbed and sliced 1/8 inch
1 1/2 cups peeled and sliced onions
2 cloves garlic
1/3 cup salt
Ice Cubes
4 1/2 cups sugar
2 tablespoons yellow mustard seeds
1 1/2 teaspoons celery seeds
1 1/2 teaspoons ground turmeric
3 cups distilled white vinegar

1) In large bowl, combine cucumbers, onions, and garlic. Add the salt and mix. Cover with ice cubes and let stand for 3 hours.
2) Rinse well, drain the mixture, and remove garlic.
3) Combine the rest of ingredients and heat to boiling. Add drained cucumber mixture and heat for 5 minutes.
4) Pour into sterilized jars, leaving 1/2 inch of head space. Cap and seal.
5) Process for 10 min in a boiling water-bath canner.