Crisp Bread and Butter Pickles

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Categories: pickles-relish

Ingredients

  • 8 medium onions
  • 2 large sweet red or green peppers
  • 1/2 cup coarse salt
  • 1 gallon unpeeled cucumbers, in paper-thin slices
  • 2 1/2 cups sugar
  • 2 1/2 cups white vinegar
  • 1 Tbsp. mustard seed
  • 1/2 tsp. ground turmeric
  • 1/2 tsp. whole cloves

Directions

  1. Slice onions thin rings. Cut peppers in thin rings or strips. Dissolve salt in 1 cup water and pour over sliced vegetables, including cucumbers.
  2. Put about 1 quart crushed ice on top of cucumbers. (It is he ice and salt that gives an almost brittle, crisp pickle.) let stand 3 hours, weighed with a plate; drain.
  3. Combine remaining ingredients and bring to boil. Add drained vegetables and heat to boiling point. (Don’t boil). Pack in hot sterilized jars, filling to overflowing and seal.

  4. makes 6 pints

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