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Elsie's Bread and Butter Pickles Recipe


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     Elsie's Bread and Butter Pickles

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   100
Preptime   3.5 Hours

1 gallon sliced cucumbers
8 yellow onions, sliced 1/4 inch or less
1 Cup salt
5 Cups sugar
5 Cups cider vinegar
2 Teaspoons celery seeds
1 Teaspoon mustard seeds
1 Teaspoon turmeric

Soak the cucumber slices in salt and water to cover in a large bowl for three hours.
Mix syrup ingredients together in a large pan. Heat over medium heat until sugar dissolves.
Add cucumbers and boil or simmer until they are tender
Pickles can be canned and processed in a water bath. Or, just put hot pickles in clean, sterilized pint canning jars. Add lids and seal tightly with canning rings while still hot. The lids will seal themselves in the cooling process; however, they will not last as long on a shelf as if they were processed in a water bath.
Serving Suggestions
Anywhere, anytime

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