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Crisp bread and butter pickles

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Ingredients/Components

sugar - 4 c
celery seed - 2 tsp
medium onions, sliced - 8 item
mustard seed - 1 Tbsp
turmeric - 2 tsp
or a little more thinly sliced cucumbers about dill size - 1 gal
sweet red pepper, cut in strips - 1 item
sweet green peppers, cut in strips - 2 item
Heinz apple vinegar

How to make crisp bread and butter pickles:

Canning Syrup:3 c. Heinz apple vinegar4 c. sugar1 Tbsp. mustard seed2 tsp. celery seed2 tsp. turmeric Wash cucumbers but do not peel. Cut off blossom end. Place in a large flat pan; sprinkle good with salt between layers of pickles. Stir in a layer of ice cubes and put another tray of cubes on top. Let stand for at least 3 hours.

Wash cucumbers very good to get all the salt off and drain off the water. Place a couple of slices of onions, 1 strip of red pepper and 2 strips of green pepper in the bottom of pint jars. Have the Canning Syrup ingredients (vinegar, sugar, mustard seed, celery seed and turmeric) in a pan and hot.

Take another pan and place 2 cups of vinegar, 1 cup of sugar and 1 teaspoon of turmeric in which you will take about 2 pints of drained cucumbers and bring just to the boiling point. Quickly lift pickles out of this boiling juice, place in jars, drain out excess juice and add boiling Canning Syrup and seal.

You may process these pints in a canner; bring to a boil, boil for 10 minutes and take out. Pickles are best if you wait a couple of months before eating.

Recipe categories: Weeknight, Vegetables, Canning.

Rating:

3.9

Average rating: 3.9, total votes: 7

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