Bread and Butter Pickles

This is the recipe I am using this year for my Bread and Butter Pickles. I am trying this one this year along with the one I always use.(posted earlier this year). Last year I got an Honorable Mention at the County Fair for my pickles this year I am hoping for a ribbon on my pickles, so that is why I am trying a different recipe along with my tried and true one. These are also very good. If you love Bread and Butter Pickles give these a try.

Bread and Butter Pickles:

4 pounds of 4 -6 inch cucumbers, cut into thin slices

2 pounds sweet onion sliced thinly

1/3 cup pickling salt

2 cups sugar

2 tbsp light brown sugar

2tbsp mustard seed

2 tsp turmeric

2 tsp celery seed

1 tsp ginger

1 tsp mixed peppercorns

3 cups apple cider vinegar

Mix the sliced cucumbers and onions together in a large bowl. Layer the vegetables with salt. Cover with ice cubes. Let stand for 1 1/2 hours, drain and rinse.

Combine the remaining ingredients and bring to a boil in a non reactive pot. Add the drained cucumbers and onion and return to boil. Boil for 3 minutes. Remove from heat. Pack in hot jars leaving 1/4 inch head space. Remove the air from the jars, wipe rims clean with a damp cloth. Place lid on the jar and screw band down. Do not over tighten. Process in a boiling water bath for 10 minutes. Remove from canner; let cool for at least 12 hours. Check for a good seal. Makes about 6 pints.