July 29, 2005, Newsletter Issue #240: Canning & Freezing
Tip of the Week
Bread & Butter Pickles
1 gallon sliced pickles
1/2 cup salt
3 sliced onions
1/2 tsp. celery seed
1/2 tsp. tumeric
1 Tbs. prepared mustard
1-1/2 cups sugar
vinegar
Mix together pickles and salt, cover with hot water and let stand overnight. In the morning, add onions, celery seed, tumeric, mustard & sugar. Add enough vinegar to cover. Heat slowly to scalding. Pack in sterilized jars and seal.
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