Bread And Butter Pickles
|Cucumber||5 Pound (1 Gallon, Medium Sized)|
|Onions||3 1⁄4 Pound (12 Large Ones)|
|Green peppers||2 Large, chopped to make 1 1/2 cups|
|Pickling salt||1⁄2 Cup (8 tbs)|
|Sugar||5 Cup (80 tbs)|
|Vinegar||4 Cup (64 tbs)|
|Mustard seed||2 Tablespoon|
|Ground turmeric/Allspice||1 1⁄2 Teaspoon|
|Celery seed||1 1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
Thinly slice the cucumbers and onions.
In a large bowl combine cucumbers, onions, green peppers, and pickling salt; mix well.
Cover and chill the mixture for 3 hours.
Rinse well in cold water; drain well.
In a large kettle or a dutch oven combine the sugar, vinegar, mustard seed, turmeric or allspice, celery seed, and cloves.
Bring to boiling.
Add the vegetables; return to boiling.
Pack the vegetables and hot liquid in hot, clean pint or half-pint jars, leaving a 1/2 inch headspace.
Wipe jar rims; adjust lids.
Process in a boiling water bath 5 minutes for pints or half-pints (start timing when water boils).