Bread and Butter Pickles and SRC

This months Secret Recipe Club connected me with Erin over at Making Memories with Your Kids. Erin is a single mom raising two kids. While she is not blogging about delicious food, she is a middle school counselor somewhere in Oregon. After reading a few pages of her blog, I found Erin to be a pretty kid friendly type of mom.  The cool mom of the neighborhood, so to speak.  In her blog she shows you all kinds of cool things to do with your kids. You defiantly want to check her blog out. Erin has a boat load of kid friendly recipes if you are looking for something food related and fun to do with your kids. Well, y'all know how much I love to can. So when I came across this recipe for Bread and Butter Pickles on Erin's blog, I jumped on it.

    Bread and Butter Pickles  5 pounds pickling cucumbers
 1 large sweet onion, sliced really thin
  1/3 cup Kosher salt
 3 cups cider vinegar
 2 1/2 cups sugar
 1 tsp. ground tumeric
 1 1/4 tsp. celery seeds
 4 tsp. yellow mustard seeds
 2 Tbsp. coriander seeds   Wash cucumbers and cut off the ends. Slice crosswise into 1/4 inch slices.
 
 Toss in a large bowl with the salt and onion slices. Cover with about 4 to 6 cups of ice cubes and let sit for 4 hours or refrigerate overnight. Prepare the bowling water bath. Add water to a large canner with rack and heat to about 180 degrees. The water should be high enough to be about 1 inch higher than the filled jars. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring to an almost boil. Lower heat to very low to keep the lids hot.
Drain the cucumber mixture. I was afraid they would be too salty but the salty taste goes away by the next day.
In a large pot over medium heat, combine the other ingredients and bring to a boil.  With a slotted spoon gently fill jars with the cucumbers. Ladle the liquid into jars, dividing equally among the jars.     With  a clean cloth, wipe any liquid off around the mouth of the jars and put lids on. Adjust the screw on lids firmly but don't over tighten. Place filled jars in the boiling water bath, filling with more boiling water if needed to cover the jars. Bring the water to a boil. Cover and boil for 10 minutes.     Lift the jars out of the water and place on a rack to cool. Makes about 6 pints.
Peace be with you, Veronica