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Bread and Butter Pickles Recipe

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This recipe for Bread and Butter Pickles is from A Collage of Recipes from Now and Then, 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:  
See below.
Directions:
Directions:
Wash and thinly slice sufficient medium sized cucumbers to measure 16 c (about 1-6 quart basket). Peel and thinly slice 6 medium onions. Wash seed and cut into thin strips 1 green pepper and 1 red pepper. Combine the vegetables in large preserving kettle. Sprinkle 1/3 c course salt between layers. Mix a tray of ice cubes through the vegetables and cover with another tray of ice cubes. Let stand 3 hours. Drain.

Combine:
3 c white vinegar
5 c sugar
1 1/2 tsp turmeric
1 1/2 tsp celery seeds
2 tbsp. mustard seeds

Pour over vegetables. Heat to boiling point only. This is all the cooking necessary. Pack in hot sterilized sealers. Store in a cool place for 1 month before using. For crisper and better colored pickles divide the batch in half and cook separately.
Number Of Servings:
Number Of Servings:
8 Pints

 

 

 

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