gram miller's bread and butter pickles

Ingredients

• Servings: 4
• 5 cucumbers, thinly sliced
• 3 onions, sliced
• 1/4 cup salt
• 1 cup white vinegar
• 1 cup water
• 3/4 cup white sugar
• 1/2 teaspoon celery seed
• 1/2 teaspoon mustard seed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• 4 1-pint canning jars with lids and rings

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins


• mix cucumbers and onions together in a bowl. stir in salt and let sit for 2 hours.
• stir vinegar, water, sugar, celery seed, mustard seed, ginger, and turmeric together in a saucepan over medium-high heat. bring to a boil; add cucumber mixture and continue to boil until cucumbers and onions are tender, about 5 minutes.
• sterilize the jars and lids in boiling water for at least 5 minutes. pack the hot cucumber mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool dark area.