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.
Serving size: Complete recipe
Calories 3422 Calories from Fat 92
% Daily Value*
Total Fat 11 g16.9%
Saturated Fat 2.6 g13%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4125.5 mg171.9%
Total Carbohydrates 815 g271.8%
Dietary Fiber 55.9 g223.7%
Sugars 642.6 g
Protein 50 g99.7%
Vitamin A 107% Vitamin C 864.7%
Calcium 114.5% Iron 100.4%
*Based on a 2000 Calorie diet