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Bread and Butter Pickles |
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Serves: 89
Print this Recipe
Prep Time: 45 minutes (Ready in 8 hours 45 minutes) - Yield: 8 pints
5 quarts (20 cups) thinly sliced, unpeeled cucumbers
6 medium onions, thinly sliced
3 medium green bell peppers, cut into thin strips
3 garlic cloves
1/3 cup pickling salt
8 cups ice cubes
4 1/2 cups sugar
2 cups white vinegar
1 1/2 teaspoons celery seed
1 1/2 teaspoons turmeric
1. In large bowl, combine cucumbers, onions, bell peppers, garlic and salt. Add ice cubes; mix thoroughly. Let stand at room temperature for 3 hours.
2. Using colander, drain well. Remove garlic and any remaining ice.
3. In large saucepan, combine all remaining ingredients. Bring to a boil. Fill clean, hot jars with vegetables and syrup, leaving 1/2-inch headspace. Seal jars. Process in boiling water bath for 10 minutes. Let stand at least 8 hours before serving to blend flavors.
Nutrition Information: Not possible to calculate because of recipe variables.
See Cook's Notes: Preserving Pickles, Relishes and Sauces
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