Bread And Butter Pickles

• 1 gal. sliced cucumbers, peeled
• 8 small onions, sliced
• 2 green peppers, shredded
• 1/2 c. salt
• 5 c. sugar
• 1 1/2 tsp. turmeric powder
• 1/2 tsp. ground cloves
• 2 tsp. mustard seed
• 1 tsp. celery seed
• 5 c. mild vinegar
• 2 lb. ground beef (90% lean preferred)
• 3 medium (2-inch diameter) onions, chopped
• 2 tsp. black pepper, ground
• 2 tsp. cayenne pepper, ground
• 2 Tbsp. crushed red pepper ("pizza pepper")
• 1 (46 oz.) can V-8 vegetable juice cocktail
• 3 Tbsp. hot chili powder
• 2 (15 oz.) cans hot chili beans in sauce
• additional hot pepper, powdered (to taste)

1. Brown ground beef with onions, ground black, cayenne pepper and crushed red pepper.
2. Drain if necessary.
3. Put mixture into a 5-quart slow cooker (crock-pot) and add the V-8 juice, chili powder and chili beans.
4. Cook 12 to 14 hours on low heat, stirring every few hours.
5. About 1 hour before serving, add additional hot pepper powder to tate.

cucumbers, onions, green peppers, salt, sugar, turmeric powder, ground cloves, celery, vinegar, ground beef, diameter, black pepper, cayenne pepper, red pepper, vegetable juice cocktail, hot chili powder, hot chili beans, additional hot pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204548 (may not work)