Bread and Butter Pickles (Print Version)

# Ingredients:

01 - 2 1/2 pounds pickling cucumbers.
02 - 1/4 cup pickling salt.
03 - 1 pound onions, sliced.
04 - 1 1/4 cups white vinegar.
05 - 1 cup apple cider vinegar.
06 - 2 1/4 cups sugar.
07 - Spices: mustard seeds, red pepper, celery seeds, cinnamon, allspice, cloves, turmeric.

# Instructions:

01 - Slice cucumbers and onions. Mix with salt, cover with ice, chill 4 hours. Rinse well.
02 - If canning, heat clean jars in water bath. Wash lids.
03 - Boil vinegars, sugar and spices. Add vegetables when sugar dissolves.
04 - Fill with cucumbers and syrup, leaving proper headspace.
05 - Either can in water bath 15 minutes or refrigerate for quick pickles.

# Notes:

01 - Canned last 1 year.
02 - Quick pickles keep 3 months.
03 - Best after 3 weeks.

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