Bread and Butter Pickes and SRC Recipe

Ingredients

• Bread and Butter Pickles
• 5 pounds pickling cucumbers
• 1 large sweet onion, sliced really thin
• 1/3 cup Kosher salt
• 3 cups cider vinegar
• 2 1/2 cups sugar
• 1 tsp.
• ground tumeric
• 1 1/4 tsp. celery seeds
• 4 tsp. yellow mustard
• seeds
• 2 Tbsp. coriander seeds
• Wash cucumbers and cut off the ends. Slice crosswise into 1/4 inch
• slices.
• Toss in a large bowl with the salt and onion slices. Cover with about 4 to 6 cups of ice cubes and let sit for 4 hours or refrigerate
• overnight. Prepare the bowling water bath. Add water to a large canner with rack and heat
• to about 180 degrees. The water should be high enough to be about 1 inch higher
View Full Recipe at My Catholic Kitchen