Bread and butter pickles

Bread and butter pickles

Ingredients/Components

• celery seed
• mustard seed - 2 Tbsp
• pickling salt - 1/2 c
• white or brown sugar - 4 c
• mild cider vinegar
• green or red peppers - 2 item
• medium-sized cucumbers 4 qt - 1 gal
• small white ones your choice - 6 12
• ground cloves or 1-inch stick cinnamon - 1/2 tsp

How to make bread and butter pickles:

Syrup:4 c. mild cider vinegar4 c. white or brown sugar1 1/2 tsp. white or brown sugar2 Tbsp. mustard seed1 1/2 tsp. celery seed1/2 tsp. ground cloves or 1-inch stick cinnamon Cut cucumbers and onions in thin slices. Shred or chop the peppers. Place in bowl and pour pickling salt over. Place in refrigerator for 12 hours. Drain juice and place in cloth bag or cloth. Then prepare the syrup.

Syrup: Bring these ingredients to a boiling point. Add vegetables gradually with very light stirring. Heat to boiling point. Pour pickles into hot sterilized jars, seal and process for 15 minutes in a boiling canning pot.

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