Olive’s Armenian Bread And Butter Pickles
Submitted by bocca on August 31, 2002 at 1:19 am

DESCRIPTION
Olive's Armenian Bread and Butter Pickles

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
1 gallon sliced cucumbers, the freshest possible
8 medium onions, sliced
Cover the cucumbers and onions with 1/2 cup canning salt, cover with cold water and allow to sit for 3 hours to over night, drain well before continuing.

5 cups sugar
5 cups white wine vinegar
1 1/2 tsp. tumeric
2 Tbsp. mustard seed
1 Tbsp celery seed
1/2 Tbsp cloves

Bring sugar, vinegar and spices to a boil, add the cucumbers and onions, bring back to a full boil.
Fill pint jars and process.

I cannot tell you how long to process because that was not part of her recipe, she open kettle canned everything. I just make half a batch, put them in quart jars and keep them in the fridge or give them away as gifts.
The book Stocking Up says to process in a boiling water bath for 10 minutes.