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Bread & Butter Pickles

Source of Recipe

by Shanny, from Joy of Cooking


List of Ingredients

4 quarts cucumbers, sliced or spears
6-12 large onions, peeled & sliced thin
2 green or red pepper, seeded
1/2 cup pickling salt
4 cups mild cider vinegar
4 cups white or brown sugar
1½ tsp. turmeric
1/2 tsp. salt (optional)
2 tbsp. mustard seed
1½ tsp. celery seed
1 cinnamon stick


Recipe

Place cukes, onion & peppers in a large crock or bowl and sprinkle pickling salt over. Use a small plate or the equivalent to weight the pickles down, cover and refrigerate for 12 hours. Drain and rinse in cold water; drain thoroughly.

Combine vinegar, sugar and spices, bring to boiling. Add vegetables gradually, stirring as little as possible; heat to scalding, but do not allow to boil. Remove cinnamon stick and pack in hot jars. Adjust lids and process 15 minutes in boiling water bath.