Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Bread and Butter Pickles




Source of Recipe


Gramma's Kitchen


List of Ingredients




1 gal. medium sized cucumbers
8 onions
2 green peppers
2 red peppers
1/2 cup pickling salt
ice cubes
5 cups granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon ground cloves
2 teaspoons mustard seed
1 teaspoon celery seed
5 cups white vinegar

Recipe



Wash cucumbers but do not peel. Slice into paper thin slices. Peel and slice onions. remove seeds from peppers and cut into strips. Mix vegetables with salt, then bury ice cubes in mixture. Let stand 3 hours. Drain thoroughly. Combine the remaining ingredients and heat to boiling. Reduce heat to low and slowly add the vegetables. Stir occasionally until it almost reaches the boiling point. Remove from heat before it actually boils and pack into jars and seal.