"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Bread & Butter Pickles, by Jean Sirmon, is from The Sirmon Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 quarts medium cucumbers (sliced) 6 medium white onions (sliced) 2 green bell peppers (chopped) 1/3 cup coarse pickling salt 5 cups sugar 3 cups cider vinegar 1 bottle pickling spice (1.5 oz.)
Slice cucumbers thin. Add onions, peppers and salt. Cover with cracked ice. Mix together and let stand three hours. Drain well. Combine sugar, vinegar, and spice. Pour over cucumber mix. Heat to a boil. Seal in hot jars.
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