BREAD AND BUTTER PICKLES

Bread and Butter Pickles image

Yield 10 - 12 quarts

Number Of Ingredients 10

Ingredients

1 gallon medium cucumber
6 - 12 large onions
2 green bell peppers, chopped
1/2 cup coarse salt
5 cups vinegar
5 cups sugar
1 1/2 teaspoons turmeric or allspice
2 teaspoons mustard seeds
1 1/2 teaspoons celery seed
1/2 teaspoon ground cloves

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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