Best-Ever Bread-and-Butters

Preparation info

  • Difficulty

    Easy

  • Makes

    8 pints

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

The ice cubes help keep the thin cucumber slices from breaking

Ingredients

  • 4 qts. sliced cucumbers (40 to 50)
  • ½ c. salt
  • Ice cubes
  • 2 qts. sliced onions
  • 1 qt. vinegar
  • 4 c. sugar
  • 1 tblsp. celery seeds
  • 2 tblsp. mustard seeds
  • 1 tblsp. ground ginger
  • 1 tsp. ground turmeric (optional)
  • ½ tsp. white pepper (optional)

Method

  • Gently stir salt into thinly sliced cucumbers. Cover with ice cubes; let stand 2 or 3 hours or until cucumbers are crisp and cold. Add more ice if it melts. Drain; add onions.
  • Combine remaining ingredients; bring quickly to a boil and boil 10 minutes.
  • Add cucumber and onion slices and bring to boiling point. Pack at once in hot jars. Adjust lids. Process in boiling water bath (212°) 30 minutes.
  • Remove jars from canner and complete seals unless closures are self-sealing type.