Joe, the resident Italian in the family, is a canner extraordinaire. (It seems that every "good Italian" I know is a canner.) By mid-summer, Joe is usually hip-deep in pickling and canning. By August, he's at least elbow-deep. Here, the kids display the beginning of the cucumber harvest. On the agenda this afternoon: Bread & Butter Pickles (recipe courtesy of Joe's secretary, Marcia).
Bread & Butter Pickles
4 quarts Sliced, unpeeled medium cucumbers
6 medium White onions sliced -- (6 cups)
⅓ cup Pickling salt
5 cups Sugar
3 cups Cider vinegar
1 ½ tsp Turmeric
1 ½ tsp Celery Seed
2 tablespoons Mustard Seed
Combine cucumbers and onions. Add salt, cover with cracked ice, mix thoroughly. Let stand 3 hours and drain well. Combine remaining ingredients, pour over cucumber mixture and bring to a boil.
Fill hot jars to 1/2 inch from top, adjust lids. Process in boiling water bath for 5 minutes (start timing when water returns to boiling).
Makes 8 pints.
Nutrition Summary by Recipe (Excluding Unknown Items)
4029.5 Calories (67.7 Calories From Fat - 1.68 percent of total); 7.5 g Fats; 6.4 g Protein; 1019.0 g Carbohydrates; 0.0 mg Cholesterol; 4.3 g Fiber; 7.2 mg Sodium
Exported from A Cook's Books -- Recipe management for Macintosh