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| OLD FASHIONED BREAD AND BUTTER PICKLES | |
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1/2 bushel sliced, unpeeled med. cucumbers 12 med. onions, sliced thin (about 12 c.) 6 cloves garlic, whole 2/3 c. pickling salt or kosher salt 10 c. sugar 6 tbsp. mustard seed 5 tsp. turmeric 4 tsp. celery seed Cracked ice or broken ice cubes Combine cucumbers, onions, garlic and salt. Cover with ice; mix well; let stand at least 3 hours. Drain well. Combine remaining ingredients; pour over cucumbers. Bring to boiling, stir occasionally. Pack cucumbers and liquid into hot quart jars, leaving 1/2 inch head space. Adjust lids. Process in boiling water bath for 8-10 minutes until water is at rapid boil for 6-8 minutes. Note: Recipe may be cut in half. | |
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recipe reviews #1119
libby dix says:
Why is the water bath necessary and how do you execute it exactly please?
#1610
Cooks.com replies:
Hi Libby,
Use only canning jars. You'll need a jar lifter and a boiling water bath canner or a large stockpot in which you can have sufficient water to cover the tops of jars by 2 inches, plus have room for the water to boil. You'll also need a canning rack to hold the jars.
Bring water to a rolling boil.
Lower the jars gently into the boiling water. Begin timing 10 minutes (some recipes call for 15 or more so check your recipe) after the water resumes boiling.
After the time is up, remove jars to a draft free place to cool using the jar lifter.
-- CM
Use only canning jars. You'll need a jar lifter and a boiling water bath canner or a large stockpot in which you can have sufficient water to cover the tops of jars by 2 inches, plus have room for the water to boil. You'll also need a canning rack to hold the jars.
Bring water to a rolling boil.
Lower the jars gently into the boiling water. Begin timing 10 minutes (some recipes call for 15 or more so check your recipe) after the water resumes boiling.
After the time is up, remove jars to a draft free place to cool using the jar lifter.
-- CM
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