Recipe - Annies Bread And Butter Pickles

6 pound Cucumbers (12 med cukes);
cut in 1/2" slices
1 cup Thinly cut or sliced up onions
1 cup Kosher salt; for soaking
=== BRINE ===
3 cup White vinegar
1 cup Water
2 cup Sugar
20 Garlic cloves
1 tablespoon Black peppercorns
10 Whole Allspice
2 teaspoon Whole mustard seed

Slice and soak the cucumbers and onions for 1 hour in 1 cup salt and
enough cold water to cover. To make brine, combine vinegar, water,
sugar, garlic, peppercorns, allspice and mustard seeds. Bring to a
boil and cook for 5 minutes. Drain the cucumbers and onions but don't
rinse. Pour the hot brine over the cukes and onions and allow to sit
in a nonreactive container until cool, stirring occasionally.
Meanwhile, wash and sterilize four 1quart jars and lids to be used
in the canning by placing them briefly in a pot of hot water. When
the pickled mixture has cooled, fill the jars to the top with the
cucumbers and onions only, not the brine. Once you have filled all
the jars, divide the brine between the jars, filling them to the top.
With a hot clean towel, wipe the edges of the jars, secure the lids
and screw on the rings. You will now need to process them for 8 to 10
minutes in a simmering water bath. It is important for the jars to be
on a rack so they do not touch each other or the bottom of the pot.
The jars must be completely covered by the water therefore use a huge
pot. (Contact your local Ball Jar distributor for information on
equipment: racks, tongs, even pots). Allow the water in processing
bath to come to a boil, turn it down to a simmer and carefully place
the jars on a rack inside of the pot. Simmer for 8 to 10 minutes.
Carefully remove from the water, allow to cool, don't let the jars
touch. When they are cool, they should have a tight seal, no sound
should be heard when you push on the lid. Store for months on your
shelf. This recipe yields ??

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2177 broadcast 08271996) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey
jpmd44a@prodigy.com

11071996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.