Ingredients: |
Ingredients: 8 wide band with Dome canning lids(Ball or Mason jar)
8 wide band pint Mason jars
4 quarts sliced unpared medium cucumbers
8 medium white onions, sliced(6 cups)
2 green peppers, sliced (1 2/3 cup)
3 cloves garlic
1/3 cup granulated pickling salt
5 cups sugar
3 cups cider vinegar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 tbsp.. mustard seed
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Directions: |
Directions:STERILIZING JARS AND LIDS:
Place all the jars in the dishwasher. Complete and clean cycle and do not open the dishwasher door until when ready to fill the jars. Make sure to plan your timing so that the jars are hot when you fill the jars. In the meantime put bands and lids in a medium pot and place on low along with the tongs you will be using to remove the jars from the boil bath.
Combine cucumbers, onion, greed pepper, and whole garlic cloves. Add salt, cover with ice(crushed if you have it) Let stand 3 hours, drain well. Remove garlic. Combine remaining ingredients: pour over cucumber mixture. Bring to a boil.
Fill hot jars, leaving 1/2 " headspace; adjust lids. Process in boiling water bath for 5 minutes(start time when water bath returns to boil) Remove from water and cool. The tops should pop and the center burp sealed. If the jars do not burp in about 10-20 min , return them to the boiling water for a few more min. This do not need to be refrigerated until they are opened to eat. |
Personal
Notes: |
Personal
Notes: I have been making these pickles since Ed (Scott & Chris' Dad lived on the farm in East Tennessee. I was definitely not a farm girl. But I learned to can, milk a cow, and herd cattle. Since then, I make 3 batches at a time of these pickles for giving. They are crisp and just sweet enough to be addicting.
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This recipe for Bread & Butter Pickles is from