Crisp Bread And Butter Pickles
|Sliced cucumbers||1 Gallon|
|Sweet peppers||2 Large (Red / Green)|
|Coarse salt||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Vinegar||2 1⁄2 Cup (40 tbs)|
|Mustard seed||1 Tablespoon|
|Ground turmeric||1⁄2 Teaspoon|
|Whole cloves||1⁄2 Teaspoon|
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.
Combine sugar, vinegar, and spices and bring to a boil.
Add drained vegetables and heat to the boiling point.
Pack into sterilized jars, fill to overflowing, and seal.