Welcome September!
To celebrate late summer, I'm sharing my favorite recipe for bread and butter pickles!
Bread and Butter Pickles
Makes 7-8 pints of pickles
4 quarts thinly sliced medium cucumbers
8 medium white onions thinly sliced,
1/3 cup pickling salt,
3 cloves garlic,
1 ½ tsp. turmeric,
1 ½ tsp. celery seeds,
2 tablespoons mustard seeds
cracked ice,
4 cups sugar,
3 cups cider vinegar,
1. In large bowl combine cucumbers, onions, salt and garlic.
Add 2 inches of cracked ice.
Cover with lid and refrigerate for 3-12 hours.
2. Remove any remaining ice. Drain mixture well in a large colander.
Remove garlic.
3. Prepare 7-8 pint canning jars, bands and lids by washing well and sterilizing
with boiling water.
Put lids in a small bowl and cover with hot (not boiling).
3. In a large kettle combine sugar, vinegar, mustard seeds, turmeric,
and celery seeds.
Heat to boiling. Add cucumber mixture. Return to boiling.
4. Pack hot cucumber mixture and liquid into hot, sterilized pint canning jars,
leaving a 1/2 inch headspace.
Wipe jar rims; adjust lids. Process in a boiling-water canner for 10 minutes.
Remove jars, cool on racks.

