BREAD AND BUTTER PICKLES
Yield 10 - 12 quarts
Number Of Ingredients 10
Steps:
- Slice unpeeled cucumbers very thinly. Slice onions very thinly. Combine cucumbers, onions, and green peppers in large bowl. Sprinkle with salt. Chill, covered with weighted lid, in refrigerator 3 hours. Drain well. Rinse with cold water; drain well. Combine vinegar, sugar, turmeric, mustard seed, celery seed, and cloves in very large saucepan. bring to a boil; reduce heat. Add vegetables gradually, stirring very little. Scald vegetables in liquid; do not boil. Pack pickles into hot sterilized jars. Add hot liquid, leaving 1/2-inch headspace; seal with 2-piece lids. Chill before serving.
Nutrition Facts : Nutritional Facts Serves
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