break in the canner?

Bread and Butter Pickles
From Ethel Wyckoff

• 4 quarts medium, unwaxed cucumbers (measure after slicing)
• 6 medium onions, sliced
• 2 green peppers, chopped
• 3 cloves garlic
• 1/3 cup kosher salt
• 5 cups sugar
• 1½ tsp turmeric
• 1½ tsp celery seed
• 2 tbsp mustard seed
• 3 cups cider vinegar
• Cracked ice

Do not peel cucumbers, slice thin. Add onions, peppers, and whole garlic cloves. Add salt. Cover with cracked ice and mix thoroughly. Let stand 3 hours. Drain well. Combine remaining ingredients in separate bowl. Pour over cucumber mixture. Heat just to boil. Seal in hot, sterilized jars. Process for 10 minutes.

Yield: 8 pints

Things to add to registry:

• barn star
• canning jars
• blueberry bushes and fig trees
• vacuum sealer
• large terracotta ollays