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Bread and Butter Pickles
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Description
One of our all time favorites. Great with burgers, a sandwich or just on the side.
Ingredients
- 16 cups Thinly Sliced Unpeeled Cucumbers
- 6 whole Medium Onions, Thinly Sliced
- 1 whole Large Green Pepper, Seeded And Cut Into Slivers
- 1 whole Large Red Pepper , Seeded And Cut Into Slivers
- ½ cups Coarse (pickling) Salt
- 5 cups Granulated Sugar
- 2 Tablespoons Mustard Seeds
- 1 teaspoon Ground Turmeric
- 1-½ teaspoon Celery Seed
- 3 cups White Vinegar
Preparation
Place sliced cucumbers, onions and peppers in a large non-metal bowl. Sprinkle the salt over top and mix. Cover and leave on your counter for 3 hours. After 3 hours, drain well.
Mix together the sugar, mustard seeds, turmeric, celery seed and vinegar in a large pot. Bring to a boil, stirring occasionally until sugar is dissolved. Add all the cucumber mixture and bring to a soft boil.Remove from heat and ladle into hot sterilized jars filling to within 1 inch of the top. Pour the syrup from pot over the pickles, leaving 1/4 inch head space. Using a non-metal tool, slide down the sides of filled jars removing air bubbles. Seal.
Makes 6 pints.
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