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Christmas Bread and Butter Pickles




Source of Recipe


Internet


List of Ingredients




4 pounds cucumbers - sliced 1/4" thick
3 pounds onion - sliced 1/4" thick
4 red bell peppers - cut in 3/4-inch dice
1/2 cup coarse salt
5 cups white wine vinegar
3 cups granulated sugar
2 cups brown sugar, packed
1 1/2 teaspoons turmeric
1 teaspoon allspice
2 tablespoons mustard seed
1 teaspoon ground cloves
1 stick cinnamon



Recipe



Place cucumbers, onions and peppers in large bowl. Top with salt and cover with weighted lid. Refrigerate 3 hours. (This softens vegetables so they can absorb syrup.) Place vegetables in colander and thoroughly rinse off salt.
Combine vinegar, granulated and brown sugars, turmeric, allspice, mustard seeds, cloves and cinnamon in large stockpot and bring to boil over medium-high heat. Slowly add vegetables with very little stirring. Heat to scalding point, but do not boil, 5 to 7 minutes.

Divide vegetables among 6 (12-ounce) jars, cover with liquid, leaving 1/2-inch head space. Remove air bubbles by sliding a nonmetallic spatula down the side of the jar and press gently on the food to release any trapped air. Close with two-piece caps. Can according to instructions.