Homemade Bread And Butter Pickles
|Cucumber slices||2 Quart (About 16 Cucumbers, 4 To 5 Inches Each)|
|Pickling salt||1⁄2 Cup (8 tbs)|
|Boiling water||1 Quart|
|Chopped onion||2 Cup (32 tbs)|
|Chopped green pepper||2 Cup (32 tbs)|
|Chopped red pepper||3⁄4 Cup (12 tbs)|
|Cider vinegar||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Celery seed||1 Teaspoon|
|Mustard seed||1 Teaspoon|
1. Combine cucumber slices, salt and boiling water in a 4-quart microwave-oven-safe casserole. Cover and let stand at room temperature overnight.
2. The next day, drain the cucumbers and return to the casserole; add chopped vegetables. Set aside.
3. Combine remaining ingredients in a 2-quart glass measuring pitcher. Cook uncovered in microwave oven 8 to 9 minutes at High, or until sugar is dissolved; stir twice.
4. Pour syrup over cucumber mixture; stir. Cook uncovered in microwave oven 6 minutes at High; stir once.