Traditional Young Cucumber Bread And Butter Pickles
|Sliced cucumbers||10 Cup (160 tbs) (Young, 1 Inch In Diameter)|
|Sweet red pepper||To Taste|
|Pickling salt||7 Tablespoon|
|Ice cubes||48 (4 Trays)|
|White wine vinegar||2 1⁄4 Cup (36 tbs)|
|White sugar||4 Cup (64 tbs)|
|Mustard seed||1 Tablespoon|
|Celery seed||1 Tablespoon|
|Freshly ground pepper||1 Teaspoon|
Place the cucumbers in a 2-gallon crock.
Slice the onions.
Cut the pepper into rings or strips.
Place both in the crock, add the salt, and cover with a thick layer of ice cubes.
Let stand overnight.
Combine the rest of the ingredients, bring to the boil, and add the vegetables.
Simmer 2-5 minutes on low heat, just long enough to heat the vegetables through.
Pack immediately into hot sterilized jars.