Bread and Butter Pickles

I remember our Grandmother making these pickles in the late summer.  This recipe can be doubled or tripled to accommodate the supply from your garden.

• 7 small cucumbers, sliced
• 1 c white vinegar, distilled
• ½ c sugar
• ½ t celery seed
• ½ t turmeric
• 1 t mustard seed
• a pinch of ground gloves
• 2 t kosher salt
• 1 thinly sliced onions

In a dutch oven over medium heat, add the vinegar, sugar, celery seed, mustard seeds, turmeric, and clove.  Cook for five minutes, the add cucumbers, salt and onion; bring to a boil. Turn off and remove from heat.

Pack the cucumber mixture into hot jars, filling to 1/2 inch from top. With a wet clothe wipe jar rims. Cover with metal lids, and screw on bands. Process in boiling water bath 12 minutes; cool. Chill pickles before serving.

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