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–+ servings

Bread and Butter Pickles

Couverts8 pints
Deel op Facebook Print Recipe

Ingredients

  • 1 gallon thinly sliced medium-sized cucumbers, unpared
  • 6 –8 medium-sized onions thinly sliced
  • 2 green peppers chopped
  • ⅓ cup salt
  • 4½ cups granulated sugar
  • 2 Tbsp. mustard seed
  • 1½ tsp. turmeric
  • 1½ tsp. celery seed
  • 4½ cups vinegar

Instructions

  • Gently mix together the cucumbers, onions, green peppers, and salt.
  • Cover with crushed ice and let stand for 3 hours.
  • Continue to add ice as it melts so cucumbers become crisp and cold.
  • Drain well.
  • Meanwhile, combine sugar, spices, and vinegar in a large kettle and bring to a boil.
  • Add drained vegetables and heat to boiling point, but do not boil.
  • Spoon into hot, sterilized jars.
  • Process in a boiling-bath
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Course; Side Dish
Cuisine; Amish