Bread and Butter Pickles with Artificial Sweetener
- Yields: 7 Pints
1Wash cucumbers thoroughly, using a vegetable brush. Drain on rack. Slice unpeeled cucumbers into 1/8- to 1/4-inch slices. Add onions and garlic. Add salt and mix thoroughly. Cover with crushed ice or ice cubes. Allow to stand for 3 hours. Drain thoroughly. Remove garlic.
2Combine sweetener, spices, vinegar, and water. Heat to just a boil. Add cucumbers and onion slices and heat 5 minutes. Pack loosely into clean, hot, pint jars. Leave 1/2-inch head space. Adjust lids. Process in boiling water bath for 10 minutes. Start to count processing time as soon as the water in canner returns to boiling.
*Do not use aspartame sweetener in this recipe.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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