Bread & Butter Pickles 1
4 quarts of sliced medium unwaxed cucumbers (measured after slicing)
6 medium onions, sliced
2 green peppers, chopped
3 garlic cloves
1/3 cup of kosher salt
5 cups of sugar
1 1/2 teaspoons of turmeric
1 1/2 teaspoons of celery seed
2 tablespoons of mustard seed
3 cups of cider vinegar
Cracked ice, as needed
Do not peel cucumbers, slice thin. Add onions, peppers, and whole garlic cloves. Add salt. Cover with cracked ice and mix thoroughly. Let stand 3 hours. Drain well. Combine remaining ingredients in separate bowl. Pour over cucumber mixture. Heat just to boil. Seal in hot, sterilized jars. Process for 10 minutes in hot water bath. This recipe yields 8 pints.
Source: "My Front Porch (canning archive) at
http://www.flash.net/~tinyt"
S(Formatted for MC5):
"11-22-1999 by Joe Comiskey - jcomiskey@krypto.net"
NOTES : Recipe distributed by Melissa Mixon, Ph.D., R.D., L.D., Extension Home Economics Leader and Human Nutrition
Specialist
Bread And Butter Pickles 2
6 cups of thinly-sliced cucumbers
1 pound of onions, peeled and sliced
1 green pepper, seeded and shredded
1/4 cup salt
2 cups of brown sugar
1/2 teaspoon of turmeric, (optional)
1/4 teaspoon of ground cloves
1 tablespoon of mustard seed
1/2 teaspoon of celery seed, or more to taste
2 cups of mild cider vinegar
Prepare the cucumbers, onions, and pepper. Mix well and add salt. Cover and let stand 3 hours.
Mix remaining spices and vinegar (omitting turmeric if preferred). Bring slowly to boiling point and boil 5 minutes.
Drain the vegetables thoroughly in a colander, rinsing well with cold water. Add them to the hot syrup and heat slowly to just below boiling. Stir occasionally.
You do not need to put these in a water bath, just put the cucumbers and liquid in the jar and seal. Make sure the top of the jar is clean.
This recipe yields 4 pints.
Source: "Canning recipes at http: //www.mountain- breeze.com/canning/index.html"
S(Formatted for MC5):
"08-19-2000 by Joe Comiskey - jcomiskey@krypto.net"
Bread And Butter Pickles 3
7 slim medium cukes
5 crisp medium onions
1 bell pepper, chopped
1 small sweet red pepper, chopped
1/4 cup of salt
Cracked ice
Pickling Solution
2 1/2 cups of white vinegar
2 1/2 cups of granulated sugar
1 tablespoon of mustard seed
1 teaspoon of celery seed
1/2 teaspoon of whole cloves
3/4 teaspoon of turmeric
Mix veggies, mix in salt and cracked ice. Put in fridge or a cool place and let stand for at least three hours, then drain.
Mix pickling solution. Add to drained veggies in kettle. Bring mix to boiling, remove veggies to clean, sterilized jars immediately. Pour hot liquid over to cover leaving 1/2-inch of headspace (no more). Wipe jar rims, checking for nicks, with a clean damp cloth, then place hot, sterilized lids on and screw the rings on firmly-tight. Place filled jars on a dry folded towel.
Quickly repeat this process with the rest so that the veggies do not cool down. If pickles in the kettle are allowed to boil, they will soften. These pickles are very crisp and fresh tasting. Our favorites. (You may also slice a batch of smaller cukes lengthwise for spears, and use the same recipe with great results).
This recipe yields ?? servings.
Comments: The pickles are called bread-and-butter because they are good enough to eat at every meal.
Recipe By : Jackie Clay Source: "Lynn Thomas on the Food Forum BB at
http:// food.bb.prodigy.net/"S(Formatted for MC5):
"08-25-2000 by Joe Comiskey - jcomiskey@krypto.net"
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