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Mom’s Bread and Butter Pickles Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
6 lbs. cucumbers, unpeeled
8 onions, thinly sliced
2 green peppers, thinly sliced
2 red peppers, thinly sliced
1/2 c. salt
1 qt. cracked ice
5 c. (2 1/4 lb.) sugar
1 1/2 tsp. turmeric
1 1/2 tsp. mustard seed
1 tsp. celery seed
1/2 tsp. ground cloves
1 qt. white vinegar
Directions:
Directions:
Slice cucumbers very thin to make a gallon. Put into 2 gallon stone crock with onions and peppers. Mix salt and ice; pack on top of vegetables. Cover with weighted lid. Let stand for 3 hours; drain. Mix rest of ingredients. Pour over vegetables in large enamel or aluminum kettle. Bring to boil over low heat. DO NOT COOK ANY LONGER. Ladle at once into hot sterilized jars. Seal.
Yield: 8 pints
Number Of Servings:
Number Of Servings:
8 pints
Personal Notes:
Personal Notes:
Mom actually often put the veggies in her roaster lid.... that big rectangle one.

 

 

 

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