Bread and Butter Pickles

Serves: 89
Total Calories: 39


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 seeds
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

Nutritional Facts:

Serves: 89
Total Calories: 39
Calories from Fat: 0

This Bread and Butter Pickles recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.

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