Bread and butter pickles

Bread and butter pickles

Ingredients/Components

• sugar
• cider vinegar
• celery seed - 1/2 tsp
• whole cloves - 1/4 tsp
• mustard seed - 1 Tbsp
• pickling salt - 4 Tbsp
• ground turmeric - 3/4 tsp
• cracked ice - 3 c
• paper thin, unpeeled cucumber slices - 8 c
• medium white onions, peeled and sliced paper thin - 4 item
• small bell peppers 1 red and 1 green, seeded and coarsely chopped - 2 item

How to make bread and butter pickles:

In a very large colander, mix all vegetables with salt and ice. Place something heavy on top to weigh down and place colander over a large pot. Place in refrigerator for 3 hours.

In the meantime, wash and sterilize 6 pint jars and lids. In a 250° oven, place jars on a cookie sheet and keep in oven until ready to use. Add sugar, spices and vinegar to a large stainless steel pot. Drain and rinse vegetables well and add to pot. Heat, uncovered, over medium heat until it reaches the boiling point. (Move a wooden spoon through mixture occasionally, but not really stirring.)

Remove from heat; spoon boiling mixture into hot jars, filling to within 1/8-inch of tops. Wipe rims with a clean, damp cloth and seal. Cool. Check seals, then label and store in a cool, dark place. Let stand 5 to 6 weeks before serving.

Recipe categories: American, Condiments, etc., Vegetables.