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The best bread and butter pickle ever, but of course I am biased. I’ve been eating these for 40 years, as long as I can remember, and always look forward to canning time when the supply can be replenished.
Mix cukes, onion, peppers and salt in a large container. Cover over with ice and let stand for three hours.
Drain ice/water. Mix remainining ingredients and pour over cuke mixture. Heat to a boil.
Place in hot, sterilized canning jars. Seal at once.
Makes 8 pints.
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