Bread and Butter Pickles with Artificial Sweetener

Name: Bread and Butter Pickles with Artificial Sweetener
Prep time: PTM
Yield: 7 Pints
Ingredients: 4 quarts medium-size cucumbers (about 6 pounds); 1 1/2 cups onions, sliced (about 1 pound); 2 large garlic cloves; 1/3 cup Mrs. Wagesu00ae Canning and Pickling Salt; 1-2 quarts ice (2 trays) crushed or cubes; *artificial sweetener to equal 4 1/2 cups sugar; 1 1/2 tsp turmeric; 1 1/2 tsp celery seed; 2 Tbsp mustard seed; 4 cups Mrs. Wagesu00ae Pickling & Canning Vinegar or other commercial white vinegar (5% acidity); 1 cup water

By admin@mindvolt.com Appetizer/Snacks, Canning, Pickles and Relish

October 27, 2015

Yields: 7 Pints

Directions

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.

Ingredients

4 quarts medium-size cucumbers (about 6 pounds)

1 1/2 cups onions, sliced (about 1 pound)

2 large garlic cloves

1/3 cup Mrs. Wages® Canning and Pickling Salt

1-2 quarts ice (2 trays) crushed or cubes

*artificial sweetener to equal 4 1/2 cups sugar

1 1/2 tsp turmeric

1 1/2 tsp celery seed

2 Tbsp mustard seed

4 cups Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity)

1 cup water

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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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