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617 - 24 Hour Bread and Butter Pickles




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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617 - 24 Hour Bread and Butter Pickles

(by Kenneth Miller - friend)


9 cups thickly sliced cucumbers (washed but not peeled)
2 cups thickly sliced onions
2 cups white sugar
1 cup cider vinegar
2 tsp. salt2 tsp. mustard seed
1 tsp. celery seed

Place sliced cucumbers and sliced onions in a 1 gallon glass jar OR a stainless steel
pot OR a granite pot--set aside. In a saucepan add white sugar, cider vinegar, salt,
celery seed and mustard seed. Turn heat on high--stir and bring to a boil. Once
boiling, pour this juice over the cucumbers. Place Saran Wrap over the jar/pot--let
stand for 24 hours. The next day using a large pot, empty the cucumbers and juice
into the pot. Heat just until very hot (not boiling). Put pint jars in the oven on the racks
and set temp. to 200 degrees. Take the jar lids and rings and cover them with water
in a saucepan--bring them to a boil. Put cucumbers/onion/juice in each jar until you
run out of the mixture. Take a table knife and insert it all around the sides and middle
of the jars to get the air bubbles out. Put the ring and center piece on each jar and
turn tightly. Put the jars on a surface that can safely stand heat. Let them cool and as
they cool they will seal themselves. If the jars seal properly, they will last about 2
years. Once you open a jar, refrigerate it. If any jars have buttons that don't go down,
use those jars first because they didn't seal.


 

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