Bread and Butter Pickles
4 qts sliced cucumbers
6 medium onions, sliced
2 sliced bell peppers
3 cloves garlic
3 cups vinegar
1/3 cup salt
5 cups sugar
1-½ tsp turmeric
1-½ tsp celery seed
2 Tbs mustard seed
Slice cucumbers, onions and bell peppers in 1/4-inch thick slices. Place all in a large, non-reactive bowl and add salt and whole garlic cloves. Cover with cracked ice and toss well. Let stand 3 hours in the refrigerator, then drain thoroughly and set aside.
In a large non-reactive saucepan, combine vinegar, sugar, turmeric, celery seed and mustard seed. Add the cucumber mixture and bring just to a boil on medium-high heat.
Place boiling pickles and brine into sterilized jars, leaving 1/2-inch headspace. Wipe rim clean, seal loosely with a two part canning lid and cool on the counter. When the jars are completely cooled, tighten the ring of the lid and check the seal. Refrigerate any jars that did not seal correctly.
Makes 4 pints.
6 medium onions, sliced
2 sliced bell peppers
3 cloves garlic
3 cups vinegar
1/3 cup salt
5 cups sugar
1-½ tsp turmeric
1-½ tsp celery seed
2 Tbs mustard seed
Slice cucumbers, onions and bell peppers in 1/4-inch thick slices. Place all in a large, non-reactive bowl and add salt and whole garlic cloves. Cover with cracked ice and toss well. Let stand 3 hours in the refrigerator, then drain thoroughly and set aside.
In a large non-reactive saucepan, combine vinegar, sugar, turmeric, celery seed and mustard seed. Add the cucumber mixture and bring just to a boil on medium-high heat.
Place boiling pickles and brine into sterilized jars, leaving 1/2-inch headspace. Wipe rim clean, seal loosely with a two part canning lid and cool on the counter. When the jars are completely cooled, tighten the ring of the lid and check the seal. Refrigerate any jars that did not seal correctly.
Makes 4 pints.
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