Bread and Butter Pickles

Linda Kauppinen

By
@cyrene

This is a wonderful recipe for those famous bread and butter pickles. These always went fast in our house! Gram and mom always served these with meals!


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Comments:

Serves:

Makes 8 pints

Method:

Canning/Preserving

Ingredients

1 gal
thinly sliced medium sized cucumber, unpared
6-8 medium
onions, thinly sliced
2
green peppers, chopped
1/3 c
salt
4 1/2 c
granulated sugar
2 Tbsp
mustard seed
1 1/2 tsp
turmeric, ground
1 1/2 tsp
celery seed
4 1/2 c
apple cider vinegar

Directions Step-By-Step

1
Gently mix together the cucumbers, onions, green peppers and salt.
Cover with crushed ice and let stand for 3 hours.
Continue to add ice as it melts so cucumbers become crisp and cold.
2
Drain well.
Meanwhile, combine sugar, spices and vinegar in a large stock pot and bring to a boil.
Add drained vegetables and heat to boiling point, but DO NOT BOIL
3
Spoon into hot sterilized jars and seal.

About this Recipe

Course/Dish: Vegetables, Salsas, Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Other Tag: For Kids