Grandma's Famous Bread and Butter Pickles

By Tonya_Speed

Ingredients

• 6 pounds cucumbers, washed, sliced
• 2 pounds onions, peeled, sliced
• 1/2 cup canning salt (make sure it's called "canning salt", table salt won't do)
• 4 1/2 cups sugar
• 2 tablespoons mustard seed
• 2 tablespoons celery seed
• 1 tablespoon turmeric
• 1 quart apple cider vinegar
• 1 teaspoon peppercorns
• 1 teaspoon ginger

Preparation

Step 1

In a large bowl or container place sliced onion and cucumbers, sprinkle with canning salt, cover with ice. Refrigerate for three hours. In a large pot, bring to boil, the sugar, mustard seed, celery, turmeric vinegar, peppercorns, and ginger. Sugar should be dissolved and boiling, then drain the pickles and onions well, add to boiling mixture. Immediately fill pint and quart jars with cucumbers, onion and juice mixture. Leave 1/2 inch head space for expansion. (follow instructions with your canner) Process for 30 minutes keeping the temperature at 180 degrees Fahrenheit.