Okay, now for my monthly recap in photos:
Making Bread & Butter Pickles
(I made 8 pint jars with this recipe, but warning they are addictive, we ate one jar in one night! The recipe is adapted from one found in my mom's Daniel's County cookbook 1976.)
First slice up some cucumbers.
(the recipe calls for 1 gallon, sliced with peels and I used my mandoline for slicing)
(* you stir in 1/2 cup of salt with the cucumbers, but I forgot to do this and actually like them without it, maybe I will add it next time.)
Next make your syrup:
5 cups sugar
5 cups vinegar
2 Tablespoons Mustard Seed
1/2 Teaspoon Ground Cloves
1 1/2 Teaspoons Turmeric
1 Teaspoon Celery Seed
Heat mixture to scalding do not boil.
Pack your cucumber slices into scalded jars.
Finally pour syrup into jars leaving 1/2" headspace, wipe rims, seal and I processed for them for about 15 minutes in a hot water bath.
Let them cool, store, eat!!!