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Bread and Butter Pickles


Recipe By : Debbie Smith
Serving Size : -1 Preparation Time: 1:00
Categories : Pickles


6 quarts cucumbers - sliced about 1/4 inch thick
6 onions - sliced about 1/4 inch thick
1 quart cider vinegar
3/4 cup salt
2 cups water
4 cups sugar
2 Tbs celery seed
2 Tbs mustard seeds
1/2 tsp tumeric

Comments: This is from my sweet friend, Debbie Smith. We spent many hours
cooking and canning together. These pickles won several ribbons at the New
Mexico State Fair. Delicious!!!!

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  1. 1. Wash and slice the cucumbers and onions.  In a large bowl or pot put a
    layer of cucumbers and onion.  Sprinkle with salt.  Top with ice cubes.
    Repeat.  Cover and let stand for 3 hours.  Drain off all juice accumulated.
  2. 2. Bring all the other ungredients to a boil until the sugar is dissolved -
    about 3 minutes.  Add cucumber mixture to liquid mixture and bring to the
    boiling point, BUT DO NOT BOIL.  Pack and seal in hot jars at once.
  3. Nutrition (calculated from recipe ingredients)
     Calories: 3746
     Calories From Fat: 88
     Total Fat: 10.5g
     Cholesterol: 0mg
     Sodium: 84993.3mg
     Potassium: 2141.8mg
     Carbohydrates: 890.4g
     Fiber: 17.3g
     Sugar: 835.8g
     Protein: 16g



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