Crisp Bread And Butter Pickles Recipe
Summary
Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelMedium
Ingredients
| Cucumbers | 1 Gallon, sliced | |
| 8 medium-size onions | ||
| 2 large sweet red or green peppers | ||
| Coarse salt | 1/2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Sugar | 2 1/2 Cup (16 tbs) | |
| Vinegar | 2 1/2 Cup (16 tbs) | |
| Mustard seed | 1 Tablespoon | |
| 1/2 teaspoon each of ground turmeric and whole cloves | ||
Directions
Slice cucumbers into paper-thin slices, leaving the peel on.
Slice onions into thin rings.
Cut peppers into thin rings or strips.
Dissolve coarse salt in the water and pour over the sliced vegetables.
Put some ice on top of cucumbers.
Use about 1 quart crushed ice; it is the ice and salt that give an almost brittle, crisp pickle.
Let stand for 3 hours, weighted with a plate.
Drain.
Combine sugar, vinegar, and spices and bring to a boil.
Add drained vegetables and heat to the boiling point.
Don't boil.
Pack into sterilized jars, fill to overflowing, and seal.
Slice onions into thin rings.
Cut peppers into thin rings or strips.
Dissolve coarse salt in the water and pour over the sliced vegetables.
Put some ice on top of cucumbers.
Use about 1 quart crushed ice; it is the ice and salt that give an almost brittle, crisp pickle.
Let stand for 3 hours, weighted with a plate.
Drain.
Combine sugar, vinegar, and spices and bring to a boil.
Add drained vegetables and heat to the boiling point.
Don't boil.
Pack into sterilized jars, fill to overflowing, and seal.
Chef
