Peggi's Bread & Butter Pickles

Peggi Anne Tebben

By
@cookiequeen

These are soooo good & last a long time in fridge, if you allow them to!


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Comments:

Serves:

Makes about 1 gallon

Prep:

30 Min

Cook:

10 Min

Method:

Canning/Preserving

Ingredients

about 12 long cucumbers, sliced about 1/8" thick
2 small onions, cut in rings, then sliced in half
1 green bell pepper, cut in rings, then sliced in half
1 red bell pepper, cut in rings, then sliced in half
1 yellow bell pepper, cut in rings, then sliced in half,
note* i just bought one of those bags of small bell peppers & used most of them
9 t. canning salt

PICKLING SOLUTION: BRING JUST TO A BOIL, THEN COOL COMPLETELY.

4 c. white vinegar
5 c. sugar
2 t. celery seeds
2 t. mustard seeds

Directions Step-By-Step

1
Place cucumbers, peppers & onions in large bowl that isn't aluminum.
2
Cover with salt & stir well.
3
Put enough ice water on this just to cover, but not to where it is packed tight.
4
Place plate on top of this to keep the veggies under the water.
5
Let set on counter for 4 hours.
6
While waiting, make solution & set aside to cool.
7
Drain & rinse cucumber mixture after 4 hours & place in jars, but don't pack tightly.
8
Pour cooled solution over these, using long plastic canning thingy to go around inside of jar, up against the glass, to remove all air bubbles.
9
Put lid on & place in fridge.
10
These should be ready in 24 hours.

About this Recipe