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Bread And Butter Pickles      

 

      4 lb cucumbers (4 to 6 "),cut

           -into slices

      2 lb onions (about 8 small)

           -thinly sliced

    1/3 c  canning salt

      2 c  sugar (c & h)

      2 T  mustard seed

      2 t  turmeric

      2 t  celery seed

      1 t  peppercorns

      3 c  vinegar (heinz)

Combine cucumber and onion slices in a large bowl.  Layer vegetables

with salt; cover with ice cubes.  Let stand 1 1/2 hours.  Drain; rinse

and drain again.  Combine remaining ingredients in a large saucepan;

bring to boil.  Add drained cucumbers and onions and return to a boil.

Pack hot pickles and liquid into hot jars, leaving 1/4" head space.

Remove air bubbles.  Adjust 2  piece caps.  Process 10 minutes in

boiling water bath canner.

 

 

Wisconsin State Fair











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