Bread and Butter Pickles

Condiments and Sauces

Makes 8 pints

Recipe courtesy of Inglewood Farms

Ingredients:

1 gallon cucumbers, sliced very thin
10 medium or 20 small onions, sliced very thin
2 green peppers (1 red makes it pretty), sliced very thin
1/2 cup salt
2 trays ice
5 cups vinegar
5 cups sugar
1/2 teaspoon tumeric
1/2 teaspoon ground cloves
2 tablespoon mustard seed
1 teaspoon celery seed

Bread and Butter Pickles

Click image to enlarge.

Method:

Place the thinly sliced cucumbers, onions, and peppers in a large container; sprinkle with salt; add ice and cover. Let stand 3 hours. Drain well. Add remaining ingredients. Place over low heat; keep turning pickles over until mixture reaches the scalding point. Do not boil. Bottle while hot in hot jars.

Seal. Let stand a minimum of 48 hours.