Bread and Butter Pickles
Ingredients
- 5 quarts of cucumbers sliced thin set to 1/8 if using mandolin
- 8 onions - sliced
- 1 green pepper chopped optional
- 5 cups sugar
- 1/2 cup salt
- 1 tsp turmeric
- 2 tbsp mustard seed
- 1/2 tsp. ground cloves
- 1 tsp. celery seed
- 3 cups vinegar
- 2 cups water
Instructions
- Cover sliced pickles, onions and pepper with 1/2 cup of salt. Then cover with ice cubes and let the pickles stand at the room temperature for 3 hours. Then drain well.
- In the meanwhile to make the brine (or syrup) mix vinegar, water, sugar, turmeric, cloves, celery add mustard seed.
- Combine the drained cucumber mixture and the syrup in a pot and heat the mixture to a scolding (or just at it begins to boil).
- Place the pickles into hot sterilized jars and seal immediately.
Notes
You need to keep your sterilized jars hot so that they do not crack when you put your hot mixture in them. The best way to do so is to keep them in your oven at about 200°F.