Bread And Butter Pickles Recipe
Ingredients
| Medium | 1 Gallon, pounded | |
| Onions | 12 Large, pounded | |
| Green peppers | 2 Large, chopped | |
| Pickling salt | 1/2 Cup (16 tbs) | |
| Sugar | 5 Cup (16 tbs) | |
| Vinegar | 4 Cup (16 tbs) | |
| Mustard seed | 2 Tablespoon | |
| 1 1/2 teaspoons ground turmeric or allspice | ||
| Celery seed | 1 1/2 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
Directions
Thinly slice the cucumbers and onions.
In a large bowl combine cucumbers, onions, green peppers, and pickling salt; mix well.
Cover and chill the mixture for 3 hours.
Drain vegetables.
Rinse well in cold water; drain well.
In a large kettle or a dutch oven combine the sugar, vinegar, mustard seed, turmeric or allspice, celery seed, and cloves.
Bring to boiling.
Add the vegetables; return to boiling.
Pack the vegetables and hot liquid in hot, clean pint or half-pint jars, leaving a 1/2 inch headspace.
Wipe jar rims; adjust lids.
Process in a boiling water bath 5 minutes for pints or half-pints (start timing when water boils).
In a large bowl combine cucumbers, onions, green peppers, and pickling salt; mix well.
Cover and chill the mixture for 3 hours.
Drain vegetables.
Rinse well in cold water; drain well.
In a large kettle or a dutch oven combine the sugar, vinegar, mustard seed, turmeric or allspice, celery seed, and cloves.
Bring to boiling.
Add the vegetables; return to boiling.
Pack the vegetables and hot liquid in hot, clean pint or half-pint jars, leaving a 1/2 inch headspace.
Wipe jar rims; adjust lids.
Process in a boiling water bath 5 minutes for pints or half-pints (start timing when water boils).
Chef
