Bread and Butter Pickles

4 qt (4 L) sliced cucumbers
1-1/2 tsp (8 mL) celery seed
6 medium white onions
2 tbsp (30 mL) mustard seed
1/3 cup (75 mL) salt

3 cups (750 mL) vinegar
3 cups (750 mL) maple syrup
2 tbsp (30 mL) whole cloves
1-1/2 tsp (8 mL) turmeric
Crushed ice, medium sized bag

Directions: Slice cucumbers thin, Add sliced onions. Add salt. Cover with crushed ice. Mix thoroughly. Stand overnight. Drain throughly, combine remaining ingredients. Pour over cucumber mixture. Heat to boiling point. Seal in sterilized jars.

When making pickles or relishes using vinegar or tomatoes, use glass, granite, or stainless steel kettles.

Source: Ontario Maple Syrup Producer’s Association
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