Bread & Butter Pickles

Serves: 5
Total Calories: 809
Yield: 6 quarts


4 pounds pickling cucumbers, sliced
3 to 4 onions, sliced
2 green peppers, sliced into strips
1/2 cup canning salt
3 cups cider vinegar
5 cups sugar
1-1/2 teaspoon turmeric
1-1/2 teaspoon celery seed
2 tablespoons mustard seed
6 1-quart canning jars and lids, sterilized


Combine cucumbers, onions, green peppers and salt in a large bowl or crock. Add ice water and ice to cover; let stand for 3 hours. Drain; place in a large kettle and set aside. Combine vinegar, sugar and spices; stir well and pour over cucumber mixture. Bring to a boil over medium-high heat. Reduce heat and continue cooking until cucumbers turn a deep yellow color. Remove from heat and fill hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process for 20 minutes in a boiling water bath. Set jars on a towel to cool; check for seals.

Nutritional Facts:

Serves: 5
Total Calories: 809
Calories from Fat: 0

This Bread & Butter Pickles recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.

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