Gram Miller's Bread and Butter Pickles

• portions: 10 servings
• temps actif: 10 minutes
• temps total: 2 hours 25 minutes

Ingrédients

5 cucumbers, thinly sliced

3 onions, sliced

¼ cup salt

1 cup white vinegar

1 cup water

¾ cup white sugar

½ teaspoon celery seed

½ teaspoon mustard seed

½ teaspoon ground ginger

¼ teaspoon ground turmeric

4 1-pint canning jars with lids and rings

Instructions

Double liquid for two quart jars.

Mix cucumbers and onions together in a bowl. Stir in salt and let sit for 2 hours.

Stir vinegar, water, sugar, celery seed, mustard seed, ginger, and turmeric together in a saucepan over medium-high heat. Bring to a boil; add cucumber mixture and continue to boil until cucumbers and onions are tender, about 5 minutes.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the hot cucumber mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.

Nutrition

• Calories: 109 kcal
• Lipides Totaux: 0 g
• Lipides Saturés: 0 g
• Lipides Insaturés: 0 g
• Sodium: 7 mg
• Glucides Totaux: 27 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 20 g
• Protéines: 2 g