Bread-and-Butter Pickles Recipe
Ingredients
1 (6-quart) basket small young cucumbers (dill size)
8 small white onions
3 green peppers
2 sweet red peppers
1 cup table salt
2 quarts water
8 cups blended vinegar
3 1/2â€â€4 cups white sugar
1 tablespoon turmeric
2 tablespoons mustard seed
1 tablespoon celery seed
1 teaspoon allspice berries (optional)
Directions
Wash and slice cucumbers 1/8â€â€1/4 inch thick.
Peel and slice onions the same thickness as cucumbers.
Remove seeds from peppers, and cut into strips.
Boil salt and water together, and cool.
Pour over vegetables, and let stand overnight.
Next morning drain well.
Measure remaining ingredients into a large saucepan, and bring to a boil.
Add drained vegetables, and stir.
Heat through thoroughly without cooking; then pack immediately into hot sterilized jars, and seal.
Makes 6â€â€7 quarts.
Peel and slice onions the same thickness as cucumbers.
Remove seeds from peppers, and cut into strips.
Boil salt and water together, and cool.
Pour over vegetables, and let stand overnight.
Next morning drain well.
Measure remaining ingredients into a large saucepan, and bring to a boil.
Add drained vegetables, and stir.
Heat through thoroughly without cooking; then pack immediately into hot sterilized jars, and seal.
Makes 6â€â€7 quarts.
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