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  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.
Drain vegetables.
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).

Recipe Summary

Side Dish

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