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BREAD AND BUTTER PICKLES Recipe

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This recipe for BREAD AND BUTTER PICKLES is from Heritage Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 lbs. cucumbers, sliced thin
8 med. onions, sliced
1 sweet red pepper cut in strips
1/2 c. canning salt
4 c. vinegar
2 c. boiling water
2 tsp. mustard seed
2 tsp. celery seed
1 tsp. turmeric
1/2 teas. cloves whole
4 c. sugar
1 c. brown sugar

Directions:
Directions:
Sort cucumbers, discarding any with blemishes. Wash well.
Mix cucumbers, onions, green pepper and salt; let stand 3 hours covered with ice cubes. Drain and rinse off excess salt.
Combine vinegar, boiling water, mustard seed, celery seed, turmeric and sugars. Bring to a boil
combined with cucumbers. Cook 5 minutes.
Pack into hot sterilized jars leaving 1/4-inch headspace. Wipe rim of jar with a damp paper towel. Adjust 2 piece caps.

Personal Notes:
Personal Notes:
Original recipe did not call for further processing, but current recommendations are to process in a boiling water bath canner for 10 minutes. To avoid a cloudy brine or darkened pickles, do not use common table salt (use only canning salt).

 

 

 

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