Bread and Butter Pickles Recipe
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12 medium cucumbers, sliced
1/2 cup salt
2 cups granulated sugar
1 1/2 cups white vinegar
1 teaspoon dry mustard
1/2 teaspoon mustard seed
1/2 teaspoon ground turmeric
1/4 teaspoon celery seed
6 small onions, sliced
Place the sliced cucumbers in a large bowl and sprinkle with the half cup of salt. Cover and let sit for 1 hour. When the hour is up, rinse the cucumbers and drain well.
Sterilize five one-pint jars. Have them hot and ready to use as soon as the next step is completed.
Combine the granulated sugar, vinegar, dry mustard, mustard seed, turmeric, and celery seed in a large saucepan and mix until well combined. Bring to a boil over medium-high heat, stirring frequently. After it begins to boil, add in the cucumbers and onions. Continue to cook for 5 minutes, stirring frequently.
Remove from heat. Spoon pickles into the 5 hot, sterilized 1-pint jars, leaving 1/4-inch at the top. Seal with 2-piece canning jar lids. Place the jars in hot water on the stove for 5 minutes, remove and let cool, then store. until ready to use.