Quote:
I've been making these for years and we all love them. I use regular vinegar instead of cider vinegar and usually a green pepper instead of red, since I more often have those around. Last year I got a food processor and sliced everything in it. Much easier.
Bread and Butter Pickles
Ingredients:
14 cups (3.5 L) sliced small cucumbers (about 4 lb/2 kg)
2 onions, thinly sliced
1 sweet red pepper, sliced
1/4 cup (50 mL) pickling salt
32 ice cubes
3 cups (750 mL) granulated sugar
2-1/2 cups (625 mL) cider vinegar
2 tbsp (25 mL) mustard seeds
1 tbsp (15 mL) celery seeds
1 tsp (5 mL) turmeric
1/4 tsp (1 mL) ground cloves
Preparation:
In large stainless-steel or glass bowl, toss together cucumbers, onions, red pepper, salt and 16 of the ice cubes. Sprinkle remaining ice cubes over top; let stand for 3 hours. Drain well; rinse and drain well again. Set aside.
In large heavy shallow saucepan, bring sugar, vinegar, mustard seeds, celery seeds, turmeric and cloves to boil; add vegetables and return to boil.
Pack with liquid into six 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles, readjusting headspace if necessary. If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. Makes 12 cups (3 L).
