Bread and Butter Pickles
Keys: Canning
Yield: 8 Servings
Ingredients:
1 gal Cucumbers, medium-size, thinly sliced, unpared
6 med -sized onions, thinly sliced (up To 8)
2 x Green peppers, chopped
1/3 cup Salt
4 1/2 cup Granulated sugar
2 tbl Mustard seed
1 1/2 tsp Turmeric
1 1/2 tsp Celery seed
4 1/2 cup Vinegar
Method:
Gently mix together the cucumbers, onions, green peppers and salt. Cover
with crushed ice and let stand for 3 hours. Continue to add ice as it
melts so cucumbers become crisp and cold. Drain well. Meanwhile, combine
sugar, spices and vinegar in a large kettle and bring to a boil. Add
drained vegetables and heat to boiling point, but do not boil. Spoon
into hot steralized jars and seal.
Makes 8 pints. The Best Of Amish Cooking
~Angelique~
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