Bread & Butter Pickles
- In a 8-10 litre stainless steel, enamelled or nonstick kettle combine cucumbers, onions, pickling salt, and garlic. Add 50 mm of cracked ice. Cover with lid and refrigerate for 3 to 12 hours. Remove any remaining ice. Drain mixture well in large colander. Remove garlic.
- In the kettle combine sugar, vinegar, mustard seeds, turmeric, and celery seeds. Heat to boiling. Add cucumber mixture. Return to boiling.
- Pack hot cucumber mixture and liquid into hot, sterilized pint canning jars, leaving a 12 mm head space. Wipe jar rims; adjust lids. Process in a boiling water canner or 10 minutes (start timing when water returns to boil).
- Remove jars and cool on racks.
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