Bread And Butter Pickles(I Make Mine With Zucchini.)

• 4 qt. sliced pickles
• 6 medium onions
• 1 green pepper
• 1 red pepper
• 3 cloves garlic
• 1/3 c. salt
• 3 c. vinegar
• 5 c. sugar
• 1 1/2 tsp. turmeric
• 1 1/2 tsp. celery seed
• 2 Tbsp. whole mustard seed

1. Wash pickles and slice 1/4-inch thick.
2. Add sliced onions and peppers cut in narrow strips and whole garlic cloves.
3. Sprinkle the salt over the layers as you work.
4. Now mix a tray of ice cubes through the pickles.
5. Put another tray on top.
6. Let stand for 3 hours.
7. You may need more ice.
8. It's the salt ice mixture that makes the pickles especially crisp.
9. Drain and discard salt water. Divide into two batches.
10. Combine vinegar, sugar and spices.
11. Heat to dissolve sugar.
12. Divide and pour over each kettle of pickles. Bring to a boil and ladle into sterilized jars.
13. Makes 8 pints.

pickles, onions, green pepper, red pepper, garlic, salt, vinegar, sugar, turmeric, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=609583 (may not work)