Bread & butter pickles
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | larges | Cucumbers |
| 6 | mediums | Onions |
| ¼ | cup | Salt |
| 1 | quart | Vinegar |
| 2 | cups | Brown sugar |
| 1 | tablespoon | Dry mustard |
| 1 | tablespoon | Turmeric |
| 1 | tablespoon | Cornstarch |
Directions
Wash, peel and slice cucumbers and onions. Cover them with the salt and let stand overnight. Bring vinegar and sugar to a boil. Sift together mustard, turmeric and cornstarch, mix with a little cold vinegar and add to vinegar and sugar. Drain cucumbers and onions.
Put in vinegar solution and bring to a boil. Pack into sterilized pint jars to within ½ inch of top. Process in boiling water bath five minutes.
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