bread and butter pickles

Name: Bread and Butter Pickles
Cuisine: American
Ingredients: 1 gallon thinly sliced medium sized cucumber, unpared; 6-8 medium onions, thinly sliced; 2 - green peppers, chopped; 1/3 cup(s) salt; 4 1/2 cup(s) granulated sugar; 2 tablespoon(s) mustard seed; 1 1/2 teaspoon(s) turmeric, ground; 1 1/2 teaspoon(s) celery seed; 4 1/2 cup(s) apple cider vinegar

(1)

review

Recipe by

Linda Kauppinen

@cyrene

Greenwood, FL

This is a wonderful recipe for those famous bread and butter pickles. These always went fast in our house! Gram and mom always served these with meals!

(1)

yield serving(s)

method Canning/Preserving

Ingredients For bread and butter pickles

1 gal

thinly sliced medium sized cucumber, unpared
6-8 md

onions, thinly sliced
2

green peppers, chopped
1/3 c

salt
4 1/2 c

granulated sugar
2 Tbsp

mustard seed
1 1/2 tsp

turmeric, ground
1 1/2 tsp

celery seed
4 1/2 c

apple cider vinegar

How To Make bread and butter pickles

1
Gently mix together the cucumbers, onions, green peppers and salt.
Cover with crushed ice and let stand for 3 hours.
Continue to add ice as it melts so cucumbers become crisp and cold.

2
Drain well.
Meanwhile, combine sugar, spices and vinegar in a large stock pot and bring to a boil.
Add drained vegetables and heat to boiling point, but DO NOT BOIL
3
Spoon into hot sterilized jars and seal.
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