Bread & Butter Pickles

B&B Pickles

Yields: 7 pints or about 5 quarts
Serving size: 1/2 cup
Each serving contains: 0- protein, 0- carbs, 1- vegetable, 0- fat

Ingredients:

• 4-5 lbs. pickling cucumbers sliced 1/4 inch thick.
• 8 small onions, thinly sliced.
• 8 drops of stevia
• 3 cups of white vinegar
• 1/3 cup canning salt (kosher is fine)
• 2 Tbsp mustard seed
• 2 tsp turmeric
• 2 tsp celery salt
• 1 tsp ground ginger
• 1 tsp peppercorns

Directions:

1. Layer salt in cucumber and onion mixture.
2. Place in bowl covered with ice for 1 1/2 hours.
3. Combine remaining ingredients in a separate pot and bring to a boil.
4. When the other ingredients come to a boil, drain the cucumbers and onions mixture and place in with boiling ingredients.
5. Bring the pot to a boil, again.
6. Place ingredients in jars. Leave 1/2 inch space from top.
7. Process 10 minutes in boiling water canner.
8. Yields 7 pints or about 5 quarts.

Recipe submitted by: Karen Kubala