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Crisp Bread and Butter Pickles Recipe

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This recipe for Crisp Bread and Butter Pickles is from The Smith & Stella Johnson Family Cookbook Project, 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:  
1 gal. sliced cucumbers
8 medium-sized onions
2 large sweet red or green peppers
1/2 c. coarse salt
1 c. water
2 1/2 c. sugar
2 1/2 c. vinegar
1 tbsp. mustard seed
1/2 tsp. ground turmeric
1/2 tsp. whole cloves
Directions:
Directions:
Slice cucumbers into paper-thin slices, leaving the peel on. Slice onions into thin rings. Cut peppers into thin rings or strips. Dissolve coarse salt in the water and pour over the sliced vegetables. Add 1 quart crusted ice; it is the ice and salt that give an almost brittle and crisp pickle. Let stand for 2 hours, weighted with a plate. Drain.
Combine sugar, vinegar, and spices and bring to a boil. Add drained vegetables and bring to a boil. Pack into sterilized jars, fill to overflowing and seal. Makes 6 pints.
Number Of Servings:
Number Of Servings:
6 pints
Preparation Time:
Preparation Time:
3 hours

 

 

 

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