Robbs Bread And Butter Pickles

Serving Size : 1
Ingredients

for prepare Robbs Bread And Butter Pickles

:

Amount	Measure	Ingredient - Preparation Method
	---	--------------------PICKLE
4	qt	Sliced cucumbers*
8		Small onions, sliced**
1	c	Pickling salt
SOLUTION- robbs bread and butter pickles
1	tb	Celery seed
3	tb	Mixed Pickling Spices
1	t	Tumeric
1/2	ts	Ground cloves
S MIXTURE Water to cover robbs bread and butter pickles
4	qt	Ice, cracked
-PICKLING Ђ robbs bread and butter pickles
3	c	Light brown sugar
3	c	Cider vinegar
1	c	Water
1	tb	Mustard seed

* Cucumbers should be unwaxed, about 4-5 inches long, sliced 1/8" thick. ** Onions should be as big around as the cucumbers, sliced 1/8" thick. Have ready 4-5 pint canning jars, rings, and lids, sterilized. Layer cucumbers and onions in large glass, plastic, or stainless steel bowl, sprinkling each layer with pickling salt. Add water to cover. Add cracked ice. Let stand at least 3 hours, stirring occasionally. Important: Standing period and use of ice insures very crisp pickles. Combine brown sugar, vinegar, water, mustard seed, celery seed, pickling spices, tumeric, and cloves in large stainless steel or non-stick kettle. Bring to a boil and simmer 5 minutes. Let stand, covered, 2-3 hours. Remove any remaining ice from cucumbers and onions, drain and rinse under cold water. Return pickling solution to a boil. Add cucumbers and onions to pickling solution and heat until almost boiling. Simmer gently 4-5 minutes. Place jar lids in simmering water for at least 5 minutes. Pack pickles tightly in jars, pressing down with wooden spoon. Cover with hot pickling solution to within 1/4" of jar rim. Cap jars with lids and (Continued next message...) --- * CmpQwk 1.40f #578 * A chicken in every pot is a *LOT* of chicken! --- FidoPCB v1.5 beta-'j' * Origin: PC-OHIO - Best BBS in America 1-216-381-3320 (1:157/200) ======================================================= =================== BBS: Ned's Opus Date: 04-12-94 (15:25) Number: 267 From: SUZZE TIERNAN Refer#: NONE To: PAT STOCKETT Recvd: NO Subj: triangle Conf: (4) Cooking

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