Bread and Butter Pickles

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette

Categories: canning- pickles

Ingredients

  • 6 quarts sliced firm cucumbers
  • 2 seeded green peppers
  • 10 small white onions
  • 1 quart crushed ice
  • 1/2 cup salt
  • 4 cups vinegar
  • 4 cups sugar
  • 1 1/2 tsp. turmeric
  • 1/2 tsp. ground cloves
  • 2 tsp. mustard seed
  • 1 tsp. celery seed

Directions

  1. Slice cucumbers, green peppers and white onions very thin. Arrange layers of sliced cucumbers, peppers and onions, crushed ice and salt. Weigh down with a plate an weight of some kind(such as a foil wrapped brick or a jar filled with sand or marbles and sealed).
  2. Let chill for 5 hours in refrigerator. Drain.
  3. Blend vinegar, sugar, turmeric, ground cloves, mustard seed and celery in enamel or aluminum kettle. Add drained mixed vegetables and heat very slowly to scalding point. Seal immediately in sterile jars.

  4. makes about 9 pints

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