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Bread + Butter Pickles #3

Source of Recipe

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Recipe Link: whatscookin.proboards4.com/index.cgi?board=Canning&action=display&num=1064945781

List of Ingredients

Bread + Butter Pickles #3

20 unpeeled medium sized, freshly picked cucumbers
8 small (2 inch) onions, peeled
2 green peppers
1/2 cup pickling salt
2 trays ice cubes
5 cups mild vinegar (regular)
5 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon ground cloves
2 teaspoons mustard seed
1 teaspoon celery seed

Wash and cut the cucumbers, onions and seeded peppers crosswise into paper thin slices. Place vegetables in a large pot,
gently stir in the pickling salt, then cover with ice cubes, then position a heavy plate on top.
Allow to stand for four hours or in a cold place overnight; drain well, returning vegetables to pot. Boil remaining ingredients for 5
minutes. Pour over drained vegetables and bring to just below the poiling point. Stirring two or three times.
DO NOT BOIL.
Pack at once into sterilized jars and seal.

These pickles will be ready in one month.


Recipe