My Sister’s Bread & Butter Pickles
Submitted by Mary Beth Ross
Memaw asked for a Bread & Butter Pickle Recipe. Here it is...they are wonderful! - Mary Beth
8 qt. Cucumbers, unpeeled, sliced
12 Medium onions, chopped (large pieces)
4 Green, red or yellow sweet peppers (or mixed colors), chopped (large pieces)
6 Cloves garlic
2/3 c. Pickling salt
10 c. Sugar
6 c. Cider or white vinegar (she uses cider)
4 tbs. Mustard seed
3 tsp. Turmeric
3 tsp. Celery seed
Combine the cucumbers, onions, peppers, garlic and salt in an ice chest.
Cover the vegetables with ice and mix well. Let stand for 3 hours.
Drain the vegetables and remove the garlic.
Combine the remaining ingredients in a large kettle.
Add the vegetables to the syrup and bring to a boil.
Pack the pickles into hot, sterilized quart jars. Process in a hot bath for 5 minutes.
Allow to cool, undisturbed, for 24 hours.
Makes 8-10 quarts.