Bread And Butter Pickles Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Interest GroupEveryday
Ingredients
| Cucumbers | 1 Gallon | |
| White onions | 8 Small | |
| Green bell peppers | 2 To taste | |
| Salt | 1/2 Cup (16 tbs) | |
| Sugar | 5 Cup (16 tbs) | |
| Tumeric | 1 1/2 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| Mustard seed | 2 Tablespoon | |
| Celery seed | 1 Tablespoon | |
| Vinegar | 5 Cup (16 tbs) |
Directions
Wash but do not peel cucumbers.
Slice very thin.
Slice onions and shred bell pepper.
Mix vegetables with salt and bury in 1-quart crushed ice.
Let stand for 5 hours.
Drain well.
Combine sugar, vinegar, and spices and pour over sliced vegetables.
Cook over low heat, stirring occasionally and heat to scalding.
Do not boil.
Simmer for 20 minutes.
Seal in jars while hot.
Makes about 8 pints.
Slice very thin.
Slice onions and shred bell pepper.
Mix vegetables with salt and bury in 1-quart crushed ice.
Let stand for 5 hours.
Drain well.
Combine sugar, vinegar, and spices and pour over sliced vegetables.
Cook over low heat, stirring occasionally and heat to scalding.
Do not boil.
Simmer for 20 minutes.
Seal in jars while hot.
Makes about 8 pints.
Chef
