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Evelyn Gibson’s Bread & Butter Pickles

by on September 4, 2009 in Canning September 4, 2009 Canning
See post on garyinmassena’s site!
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Level: Easy

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Description

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.

Ingredients

  • 1 gallon Thin Sliced Pickling Cucumbers
  • 9 pieces White Onions, Sliced Thin
  • 1 piece Green Pepper, Sliced In Thin Strips
  • 1 piece Red Pepper, Sliced In Thin Strips
  • ½ cups Salt
  • 5 cups Sugar
  • 5 cups Cider Vinegar
  • 2 Tablespoons Mustard Seed
  • 2 teaspoons Celery Seed

Preparation

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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