When we first moved from Germany to Illinois, we stayed in the home of my Aunt Sugar and Uncle Don. Aunt Sugar gave me a jar of her bread-and-butter pickles when we moved into our own home (Fort Sheridan!) and they tasted like love to me. She died a little while after we moved on, but I still make her pickles, and I’m grateful to my sister Sandie for getting the recipe for us.
|16 Cups thinly sliced cucumbers||5 Tsp. celery seeds|
|4 Cups thinly sliced onions||5 Sticks cinnamon|
|1/2 Cup salt||5 Tsp. white mustard seeds|
|5 Cups vinegar||5 Tsp. turmeric|
|7 1/2 Cups granular sugar|
Mix cucumbers, onions and salt in a large bowl. Allow to stand for six hours or overnight. Drain well.
Put cucumbers into a large pot, along with the remaining ingredients. Mix well; bring to a simmer and cook for five minutes. Do not let it boil!
Pack cucumbers into pint jars and pour pickling liquid in to fill, leaving a 1/4″ head space. Wipe rims and place lids; process in water bath for 10 minutes for a good seal.
Note: Do NOT pack the cinnamon sticks into the jars. Go ahead and throw them away. 🙂