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Crisp Bread and Butter Pickles

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READY IN:
3hrs
SERVES:
8
YIELD:
7 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours.
  2. Drain thoroughly and put the vegetables in a large kettle.
  3. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil.
  4. Pack the pickles into hot jars and seal.

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