This is one of my very favorite pickle recipes. I first tasted them at my Sister-in-laws house and they always made sure everyone else had some before me. I guess they knew how much I liked them!
Krispy Lunch Pickles (bread and butter)
25-30 med. cucumbers
8 lg. white onions
1/2 cup canning salt
1 tsp tumeric
1/2 tsp celery seed
5 cups cider vinegar
5 cups white sugar
1/4 tsp powdered cloves
2TBSP mustard seed
Wash cucumbers, but do not peel, slice as thin as possible (paper thin).
Peel and dice onions, combine with cukes and salt. Let stand three hours mixing occasionally and then drain.
About fifteen minutes before draining cukes combine in a large preserving kettle, the sugar, vinegar and spices. Bring to a boil, then add drained cukes. Heat throughly but DO NOT bring back to a boil.
Pack while hot into hot cleaned jars, seal at once, one at a time. Turn jars upside down for a while after sealing. Then turn upright to cool, check seal. What ever doesn't fit in a jar can be put into the fridge after cooled and eaten immediately.
Yeilds about one dozen quarts.
© 1997 rickey_joe@email.msn.com
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