peggi's bread & butter pickles
(1 rating)
These are soooo good & last a long time in fridge, if you allow them to!
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(1 rating)
yield
serving(s)
prep time
30 Min
cook time
10 Min
method
Canning/Preserving
Ingredients For peggi's bread & butter pickles
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about 12 long cucumbers, sliced about 1/8" thick
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2 small onions, cut in rings, then sliced in half
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1 green bell pepper, cut in rings, then sliced in half
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1 red bell pepper, cut in rings, then sliced in half
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1 yellow bell pepper, cut in rings, then sliced in half,
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note* i just bought one of those bags of small bell peppers & used most of them
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9 t. canning salt
- PICKLING SOLUTION: BRING JUST TO A BOIL, THEN COOL COMPLETELY.
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4 c. white vinegar
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5 c. sugar
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2 t. celery seeds
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2 t. mustard seeds
How To Make peggi's bread & butter pickles
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1Place cucumbers, peppers & onions in large bowl that isn't aluminum.
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2Cover with salt & stir well.
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3Put enough ice water on this just to cover, but not to where it is packed tight.
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4Place plate on top of this to keep the veggies under the water.
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5Let set on counter for 4 hours.
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6While waiting, make solution & set aside to cool.
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7Drain & rinse cucumber mixture after 4 hours & place in jars, but don't pack tightly.
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8Pour cooled solution over these, using long plastic canning thingy to go around inside of jar, up against the glass, to remove all air bubbles.
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9Put lid on & place in fridge. -
10These should be ready in 24 hours.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Peggi's Bread & Butter Pickles:
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