Louella's Bread And Butter Pickles Recipe
Ingredients
| Cucumbers | 4 Quart, thinly sliced | |
| Onions | 8 Small, thinly sliced | |
| 2 large bell peppers, cored, seeded, and thinly sliced | ||
| Salt | 1/2 Cup (16 tbs) | |
| Water | 1 Quart | |
| Ice cubes | ||
| White vinegar | 5 Cup (16 tbs) | |
| Granulated Sugar | 4 Cup (16 tbs) | |
| Turmeric | 1 1/2 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| Mustard seeds | 2 Tablespoon | |
| Celery seeds | 1 Teaspoon | |
Directions
Combine the cucumbers, onions, and peppers in a large bowl.
Sprinkle the salt over the mixture and add the water and ice cubes to cover.
Let stand for 3 hours, stirring several times.
In a large saucepan over high heat, combine the vinegar, sugar, turmeric, cloves, mustard seeds, and celery seeds.
Bring to a boil, reduce the heat, and simmer for 5 minutes.
Drain the vegetable mixture well and pack the vegetables into sterilized jars.
Pour the liquid over the vegetables, seal, and sterilize the jars for 15 minutes according to the instructions included with the box of canning jars.
Sprinkle the salt over the mixture and add the water and ice cubes to cover.
Let stand for 3 hours, stirring several times.
In a large saucepan over high heat, combine the vinegar, sugar, turmeric, cloves, mustard seeds, and celery seeds.
Bring to a boil, reduce the heat, and simmer for 5 minutes.
Drain the vegetable mixture well and pack the vegetables into sterilized jars.
Pour the liquid over the vegetables, seal, and sterilize the jars for 15 minutes according to the instructions included with the box of canning jars.
Chef
