Tuesday, September 4, 2007

Bread and Butter Pickles

3-quarts sliced cucumbers
2-cups sliced onions
2/3-cup diced sweet green pepper
1/2-cup diced red pepper
Brine (1/2-cup salt to 6-cups water)
6-cups white vinegar
3-cups granulated sugar
1-1/2 tsp turmeric
1/2-tsp mustard seed
1/2-tsp celery salt

Cover vegetables with brine and let stand for 3 hours
Drain and rinse
Combine vinegar, sugar, and spices
Boil 5 minutes
Place vegetables in sterilized jars
Pour hot syrup over vegetables, filling the jars to overflowing

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