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Bread & Butter Pickles

Posted 04/23/09 by ChefSnowball
Not yet rated
Views: 279
Venues: Produce & All Things Green
Categories: Vegetables
Sub Categories: Other
Recipe Type: Family Favorite
Keywords: pickles
Servings: about 6 pints

4 quarts firm young cucumbers
7 cups thinly sliced onions
2 cups red or green sweet pepper strips
1/2 cup cooking salt (non-iodized)
1 cup water
2 1/2 cups white vinegar
2 1/2 cups granulated sugar
2 tablespoons mustard seed
1 teaspoon ground turmeric
2 teaspoons celery seed


Wash cucumbers.  Do not peel.  Cut into very thin slices.  Put cucumbers, onions, peppers into large kettle.  Dissolve salt in water and pour over vegetables.  Stir.  Put 2" thick layer of ice cubes or crushed ice over top and let stand 3 hours, weighted with a heavy object.  Combine vinegar, sugar, and spices in sauce pan.  Bring to a boil.  Cook until sugar is dissolved.

Drain vegetables and add syrup.  Bring to a hard boil and remove from heat at once.  Pack into hot sterilized jars.  Fill to overflowing and seal at once.  Store in cool dark place.  For best flavor, chill before serving.

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