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Traditional Young Cucumber Bread And Butter Pickles

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  Sliced cucumbers 10 Cup (160 tbs) (Young, 1 Inch In Diameter)
  Onions 10 Small
  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.
Drain thoroughly.
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.

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