Bread And Butter Pickles Iii Recipe

• 7 x slim medium cukes
• 5 x crisp medium onions
• 1 x bell pepper minced
• 1 sm sweet red pepper minced
• 1/4 c. salt Cracked ice
• 2 1/2 c. white vinegar
• 2 1/2 c. granulated sugar
• 1 Tbsp. mustard seed
• 1 tsp celery seed
• 1/2 tsp whole cloves
• 3/4 tsp turmeric

1. Mix veggies, fold in salt and cracked ice.
2. Put in fridge or possibly a cold place and let stand for at least three hrs, then drain.
3. Mix pickling solution.
4. Add in to liquid removed veggies in kettle.
5. Bring mix to boiling, remove veggies to clean, sterilized jars immediately.
6. Pour warm liquid over to cover leaving 1/2-inch of headspace (no more).
7. Wipe jar rims, checking for nicks, with a clean damp cloth, then place warm, sterilized lids on and screw the rings on firmly-tight.
8. Place filled jars on a dry folded towel.
9. Quickly repeat this process with the rest so which the veggies don't cold down.
10. If pickles in the kettle are allowed to boil, they will soften.
11. These pickles are very crisp and fresh tasting.
12. Our favorites.
13. (You may also slice a batch of smaller cukes lengthwise for spears, and use the same recipe with great results).
14. Comments: The pickles are called bread-and-butter because they are good sufficient to eat at every meal.
15. NOTES :

cukes, onions, bell pepper, sweet red pepper, salt, white vinegar, sugar, celery, cloves, turmeric

Taken from cookeatshare.com/recipes/bread-and-butter-pickles-iii-91356 (may not work)