Mrs. Sullivan’S Pickle Re-Do

• 1 whole Onion - I Use White Or Sweet
• 1 whole Green Pepper
• 1 jar Bread And Butter Pickles (half Gallon Size) - I Use Wal-Mart's Mount Olive Brand
• 5 cups Sugar
• 4 jars And Lids (quart Sized Canning Jars With Lids, Sterilized)

1. 1. Slice onion very thinly.
2. 2. Chop green pepper (I prefer mine diced, but please proceed according to your tastes).
3. 3. Drain all of the pickle juice into a large saucepan, reserving the pickles until step 6.
4. 4. Add sugar, onion and green pepper to the pickle juice, and bring to a boil.
5. 5. Turn the heat down, and allow to simmer until onions and peppers are the texture you prefer (I like my onions to maintain a bit of crunch).
6. 6. Once onions and peppers are done to your liking, and sugar has dissolved, add the pickles, and cook a few minutes more.
7. 7. Add the pickles to your hot, sterilized jars and seal them. (This recipe should make 3 and a half quart jars of pickles). Allow them to sit overnight. The safety button should then be depressed, and your pickles will be shelf-stable again. If the seal doesn't 'take', then simply pop them into the fridge, and consume within 2 weeks (it won't be difficult - promise!).

onion, green pepper, bread, sugar, lids

Taken from tastykitchen.com/recipes/canning/mrs-sullivane28099s-pickle-re-do/ (may not work)