Aunt May’s Bread and Butter Pickles

By á-2163

Aunt May’s Bread and Butter Pickles

Ingredients

• -6 Onions
• -6 Quarts sliced cucumbers [ 2 pints or 4 cups = a quart ]
• -1 Cup of Kosher salt
• -1 - ½ Quarts of white vinegar
• -6 cups sugar
• -1/3 cup Mustard seed
• -1 – ½ Tbsp. whole Celery seed
• -¼ Tsp. Cayenne

Details

Servings 10

Preparation

Step 1

-Slice onions and cucumbers to the desired thickness

-Stack in layers in large pot, [ cucumbers / onions and sprinkle each layer
with salt ]

-Let stand for 3 hours, Cover with towel, salt will remove water from
cucumbers [ outside the house ]

-After 3 hours drain in colander

-Combine vinegar, sugar, mustard seed, Celery seed and Cayenne in a
large pot, bring to a boil for 5 minutes / Add cucumbers and
onions, heat to simmering point, make sure mixture is very hot

-Pack in hot sterilized pint jars / seal at once while hot

-After caps have “popped” and jars cool down

- Remove ring, clean exterior of jar, dry and reassemble