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Bread + Butter Pickles #5




Source of Recipe


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Recipe Introduction


Bread and butter pickles are called thus because they are good enough to eat at every meal.


List of Ingredients




Bread + Butter Pickles #5

7 slim medium cukes
5 crisp medium onions
1 bell pepper, chopped
1 small sweet red pepper (chopped)
1/4 C. salt
cracked ice

Pickling solution:
2 1/2 C. white vinegar
2 1/2 C. granulated sugar
1 T. mustard seed
1 tsp. celery seed
1/2 tsp. whole cloves
3/4 tsp. turmeric

Mix veggies, mix in salt and cracked ice. Put in fridge or a
cool place and let stand for at least three hours, then drain.

Mix pickling solution. Add to drained veggies in kettle. Bring
mix to boiling, remove veggies to clean, sterilized jars
immediately. Pour hot liquid over to cover leaving ½-inch of
headspace (no more). Wipe jar rims, checking for nicks, with a
clean damp cloth, then place hot, sterilized lids on and screw
the rings on firmly-tight. Place filled jars on a dry folded
towel. Quickly repeat this process with the rest so that the
veggies do not cool down. If pickles in the kettle are allowed
to boil, they will soften.

These pickles are very crisp and fresh tasting. Our favorites.
(I also slice a batch of smaller cukes lengthwise for spears, and
use the same recipe with great results).

Recipe