Bread and Butter Pickles #3
- 4 qt Medium size cucumbers;
- -thinly sliced
- 6 md White onions; sliced
- 2 Green peppers; chopped
- 3 Cloves garlic
- 1/3 c Coarse medium salt
- Cracked ice
- 5 c Sugar
- 3 c Cider vinegar
- 1 1/2 ts Tumeric
- 1 1/2 ts Celery seed
- 2 tb Mustard seed
Do not pare cucumbers; slice thin. Add onions, peppers and garlic. Add
salt, cover with cracked ice; mix well. Let stand three hours and drain
well. Combine remaining ingredients; pour over cucumber mixture. Heat just
to a boil. Seal in hot sterilized pint jars. Makes 8 pints. This is one of
the easiest types of pickles to make, and they remain crisp for several
years.
From . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
salt, cover with cracked ice; mix well. Let stand three hours and drain
well. Combine remaining ingredients; pour over cucumber mixture. Heat just
to a boil. Seal in hot sterilized pint jars. Makes 8 pints. This is one of
the easiest types of pickles to make, and they remain crisp for several
years.
From . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
