Anyway, let's just say, do this when you have time, and you have all the ingredients, which doesn't require you to leave the kids and your "just out of the hospital" husband alone with the kids, so that you can go to the store.... and still not have enough when you get home... but you make it work..
Ok, what was I talking about??? Oh yeah, Bread and Butter Pickles!! YUMMMYYYY!!!
Canning Bread and Butter Pickles
The Original Recipe:
Brought to you by my stepmother who graciously gave me this recipe, over the phone, and didn't know exactly how many jars this would fill. I found out for you though, so never fear, the answer is here! Seriously, you cannot buy these in a store!
Bread and Butter Pickles
Brine: Makes 3 Quarts at a time
5 cups sugar
3 cups white vinegar
2 tablespoon mustard seeds
1 1/2 teaspoon celery seed
1 1/2 teaspoon turmeric
Additional Ingredients: Makes 12 Quarts at a time
I placed 12 cucumbers, cleaned, with skins on, sliced in a 12 quart pot. I added 2 onions, sliced thin to the pot. This should fill your pot. If it doesn't, add more until it does! Cover with water and let stand in the refrigerator overnight.
In the morning, have your cleaned Quart jars out and fill each of them with the drained cucumbers and onions.
Place all the brine ingredients in a pot and bring to a boil. Add to the quart jars to just cover the cucumbers, 1 jar at a time. Cover and let stand to cool so that they seal. This is called cold packing. After the 3 jars are filled, you will then have to make more of the brine. Brine will be made 4 times in order to fill all of the jars.