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Essentials: Favorite Bread and Butter Pickles

Source of Recipe


Taste of Home



List of Ingredients



• 20 cups sliced cucumbers (about 12 medium)
  
• 3 cups sliced onions (about 4 medium)
  
• 1 medium sweet red pepper, sliced
  
• 1 medium green pepper, sliced
  






Instructions



1. Place cucumbers, onions, and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 3 hours.
   
   
2. Rinse vegetables and drain well. Pack vegetables into eleven hot 1-pint jars to within ½ inch headspace.
   
   
3. In a Dutch oven, bring sugar, vinegar, mustard seed, celery seed, turmeric and cloves to a boil. Carefully ladle hot liquid over vegetable mixture, leaving ½ inch headspace.
   
   
4. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip-tight.
   
   
5. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
   
   Makes 11 pints