Annie's Bread And Butter Pickles
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Annie's Bread And Butter Pickles
  Bread    Butter    Pickles  
Last updated 6/12/2012 12:59:58 AM. Recipe ID 22978. Report a problem with this recipe.
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      Title: Annie's bread and butter pickles
 Categories: E.
      Yield: 4 Servings
 
      6 lb (12 medium) cucumbers, cut
           Into 1/2-inch slices
      1 c  Thinly sliced onions
      1 c  Kosher salt for soaking
           Brine:
      3 c  White vinegar
      1 c  Water
      2 c  Sugar
     20    Cloves garlic
      1 tb Black peppercorns
     10    Whole allspice
      2 ts Whole mustard seed
 
  Slice and soak the cucumbers and onions for 1 hour in 1 cup salt and
  enough cold water to cover.
  
  Make brine: Combine vinegar, water, sugar, garlic, peppercorns,
  allspice and mustard seeds. Bring to a boil and cook for 5 minutes.
  Drain the cucumbers and onions but don't rinse. Pour the hot brine
  over the cukes and onions and allow to sit in a nonreactive container
  until cool, stirring occasionally.
  
  Meanwhile, wash and sterilize 4 1-quart jars and lids to be used in
  the canning by placing them briefly in a pot of hot water. When the
  pickled mixture has cooled, fill the jars to the top with the
  cucumbers and onions only, not the brine. Once you have filled all
  the jars, divide the brine between the jars, filling them to the top.
  With a hot clean towel, wipe the edges of the jars, secure the lids
  and screw on the rings. You will now need to process them for 8-10
  minutes in a simmering water bath. It is important for the jars to be
  on a rack so they do not touch each other or the bottom of the pot.
  The jars must be completely covered by the water therefore use a huge
  pot. (Contact your local Ball Jar distributor for information on
  equipment: racks, tongs, even pots). Allow the water in processing
  bath to come to a boil, turn it down to a simmer and carefully place
  the jars on a rack inside of the pot. Simmer for 8-10 minutes.
  Carefully remove from the water, allow to cool, don't let the jars
  touch. When they are cool, they should have a tight seal, no sound
  should be heard when you push on the lid. Store for months on your
  shelf.
  




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Recipe ID 22978 (Apr 03, 2005)

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