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).
Thank you so much!
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).
Thank you so much!
