Bread And Butter Pickles
Ingredients
12 medium cucumbers (9 large)
2 small onions (8 pickling size)
1/4 C. coarse pickling salt
3 C. white grape juice (simmered down from 6 C.)
1-1/3 C. pickling vinegar
2/3 tsp. whole mustard seed
1/2 tsp. celery seed
1 tsp. black pepper
1/2 tsp. turmeric powder (scant)
Cooking Instructions
Score cucumbers lengthwise with tines of fork. Cut into medium-thick slices (5 per inch or less), discarding hard ends. Slice onions a bit thinner. Put both into a bowl and cover with pickling salt. Mix so all slices are covered, and allow to stand for at least 30 minutes. Combine cucumbers, onions, juice, and seasonings in a large non-aluminum kettle, discarding liquid that comes off cucumbers and onions when transferred to kettle. Heat to boiling and boil for about 5 minutes, until slices look slightly transparent. Pack immediately in clean, hot jars, and seal with hot lids. Process in water bath for 15 minutes after water returns to boiling, or in pressure cooker for 15 minutes at 10 lb. pressure.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)