Bread 'n' Butter Pickles
- 8 c Cucumbers; unpeeled-thinly
- -sliced
- 2 Onions; thinly sliced
- 1/2 c Salt
- 3 c Sugar
- 2 c Cider vinegar
- 4 Green bell peppers; finely
- -chopped
- 2 ts Celery seed
- 2 ts Turmeric; ground
- 1 Cinnamon stick
In enamel or stainless-steel pot, mix cucumbers, onions and salt. Let stand
over night. Drain; discard liquid. Add remaining ingredients; bring to a
boil; reduce heat. Simmer 20 minutes. Ladle into hot sterilized jars to 1/4
inch from top; seal. Process 15 minutes in a boiling-water bath if desired.
Makes 4 pints. Dee Bartholomew's blue ribbon winner
Posted to JEWISH-FOOD digest by Nancy Berry on Sep
25, 1998, converted by MM_Buster v2.0l.
over night. Drain; discard liquid. Add remaining ingredients; bring to a
boil; reduce heat. Simmer 20 minutes. Ladle into hot sterilized jars to 1/4
inch from top; seal. Process 15 minutes in a boiling-water bath if desired.
Makes 4 pints. Dee Bartholomew's blue ribbon winner
Posted to JEWISH-FOOD digest by Nancy Berry
25, 1998, converted by MM_Buster v2.0l.
