Recipe - Robbs Bread And Butter Pickles

PICKLE MIXTURE
4 qt Sliced cucumbers*
8 Small onions, cut or sliced up **
1 cup Pickling salt
Water to cover
4 qt Ice, cracked

PICKLING SOLUTION
3 cup Light brown sugar
3 cup Cider vinegar
1 cup Water
1 tablespoon Mustard seed
1 tablespoon Celery seed
3 tablespoon Mixed Pickling Spices
1 teaspoon Tumeric
One half teaspoon Ground cloves

DIRECTIONS

* Cucumbers should be unwaxed, about 45 inches long, cut or sliced up 1/8" thick.
** Onions should be as big around as the cucumbers, cut or sliced up 1/8" thick.

Have ready 45 pint canning jars, rings, and lids, sterilized.

Layer cucumbers and onions in large glass, plastic, or stainless steel
bowl, sprinkling each layer with pickling salt. Add water to cover. Add
cracked ice. Let stand at least 3 hours, stirring occasionally.

Important: Standing period and use of ice insures very crisp pickles.

Combine brown sugar, vinegar, water, mustard seed, celery seed, pickling
spices, tumeric, and cloves in large stainless steel or nonstick kettle.
Bring to a boil and simmer 5 minutes. Let stand, covered, 23 hours.

Remove any remaining ice from cucumbers and onions, drain and rinse under
cold water. Return pickling solution to a boil. Add cucumbers and onions
to pickling solution and heat until almost boiling. Simmer gently 45
minutes.

Place jar lids in simmering water for at least 5 minutes. Pack pickles
tightly in jars, pressing down with wooden spoon. Cover with hot pickling
solution to within 1/4" of jar rim. Cap jars with lids and

(Continued next message...) * CmpQwk 1.40f #578 * A chicken in every
pot is a *LOT* of chicken! FidoPCB v1.5 beta'j' * Origin: PCOHIO
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