BREAD AND BUTTER PICKLES RECIPE:

IMG_4531This recipe is from the STOCKING UP cookbook, How to Preserve the Foods You Grow, Naturally. I got it from my husbands grandmother. Pick one up if you can. I just love it!IMG_4535

30 cucumbers, medium
4 tablespoons salt
10 onions, medium ( I USED YELLOW ONIONS)

IMG_4525Slice cucumbers and onions and sprinkle with salt. Let stand 1 hour. Drain in cheesecloth bag. Make a spiced vinegar using the following ingredients:

5 cups vinegar
2 teaspoons celery seed
2 teaspoons ground ginger
2 cups honey ( I USED LOCAL PURE HONEY “ALL NATURAL” FROM OZARK COUNTRY KITCHEN, Dunnegan, MO)
1 teaspoon turmeric
2 teaspoons white mustard seedIMG_4528

Let spiced vinegar come to a boil, add cucumbers and onions and bring to boiling point. Simmer 10 minutes. Seal in sterilized jars. Process 10 minutes at simmering temperature – about 180 degrees F.
IN MISSOURI I PROCESSED MINE FOR 15 MINUTES.

IMG_4529

For DIY Vegetable Cages: https://littlemissourihomestead.wordpress.com/2015/04/18/vegetable-cages/   IMG_4526

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