---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Bread-and-Butter Pickles
  Categories: Pickles, Vegetables, Canning
       Yield: 8 pints
  
       6 lb Pickling cucumbers
            -(4- to 5-inch size)
       8 c  Thinly sliced onions
            -(about 3 pounds)
     1/2 c  Canning or pickling salt
       4 c  Vinegar (5 percent)
   4 1/2 c  Sugar
       2 tb Mustard seed
   1 1/2 tb Celery seed
       1 tb Ground turmeric
       1 c  Pickling lime (optional)*
  
   *for use in variation below for making firmer pickles)
   
   Yield: About 8 pints
   
   Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and discard.
   Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl.
   Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4
   hours, adding more ice as needed.
   
   Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and
   add cucumbers and onions and slowly reheat to boiling. Fill jars with
   slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and
   process according to the recommendations in Table 1 or use
   low-temperature pasteurization treatment.
   
   [Low-temperature pasteurization:  The following treatment results in a
   better product texture but must be carefully managed to avoid possible
   spoilage. Place jars in a canner filled half way with warm (120 degree
   to 140 degree F) water. Then, add hot water to a level 1 inch above
   jars. Heat the water enough to maintain 180 to 185 degree F water
   temperature for 30 minutes. Check with a candy or jelly thermometer to
   be certain that the water temperature is at least 180 degrees F during
   the entire 30 minutes. Temperatures higher than 185 degrees F may cause
   unnecessary softening of pickles.]
   
   Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom
   end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and
   1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware
   container. Avoid inhaling lime dust while mixing the lime-water
   solution. Soak cucumber slices in lime water for 12 to 24 hours,
   stirring occasionally. Remove from lime solution, rinse, and resoak 1
   hour in fresh cold water. Repeat the rinsing and soaking steps two more
   times. Handle carefully, as slices will be brittle. Drain well.
   
   Storage: After processing and cooling, jars should be stored 4 to 5
   weeks to develop ideal flavor.
   
   Variation: Squash bread-and-butter pickles. Substitute slender (1 to
   1-1/2 inches in diameter) zucchini or yellow summer squash for
   cucumbers.
   
   Table 1. Recommended process time for Bread-and-Butter Pickles in a
   boiling-water canner.
   
   Style of Pack: Hot.  Jar Size: Pints or Quarts.
   Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                          1,001 - 6,000 ft: 15 min.
                            Above 6,000 ft: 20 min.
   
   ===========================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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