209 HILLSTOWN RD

MANCHESTER, CT 06040

(860) 649-2462

Bread and Butter Pickles

10 medium cucumbers
3 medium onions
1/4 cup salt
1 cup vinegar
1/2 teaspoon celery seed
1 cup water
1/2 teaspoon mustard seed
3/4 cup granulated sugar
1/4 teaspoon turmeric

Cut cucumbers in thin slices. Slice onions. Combine cucumbers and onions. Add salt and let stand for 2 hours or overnight.

Drain cucumbers and onions. Heat vinegar, water, celery seed, mustard seed, sugar and turmeric to boiling. Add cucumbers and onions. Boil slowly until cucumbers and onions are tender. Pack while hot in jars. Process

Dill Pickles

4 pounds small pickling cucumbers
4 1/4 cups water
4 cups white vinegar
6 tablespoons canning salt
Garlic cloves, chopped
Fresh dill or dill seed
Peppercorns
Mustard seed

Prepare home canning jars and lids. Wash cucumbers and trim ends. Cut into halves or quarters, lengthwise. Combine water, vinegar and salt; bring to boil. Pack cucumbers into hot jars, leaving 1/4-inch headspace. Add 2 heads of dill or 1/4 cup dill seed, 1/2 teaspoon mustard seed, 2 peppercorns and 1 chopped garlic clove to each jar. Carefully pour hot liquid over cucumbers, leaving 1/4-inch headspace. Remove air bubbles with nonmetallic spatula. Adjust caps. Process pints 15 minutes in boiling water bath canner.

Yields 6 to 8 pints