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Bread & Butter Pickles
Created by paullois, Monday, 15 March 2010
none
Ingredients
At a glance
Difficulty
Easy
Course/Dish
Preserve
Side Dish
Makes
6 or 7 pints
  • 4 quarts sliced medium cucumbers (about 1/4-3/8 inch thick)
  • 6 medium onions, sliced
  • 2 green peppers, chopped
  • 2 cloves garlic
  • 1/3 cup canning salt 
  • 5 cups sugar
  • 1 1/2 teaspoons tumeric
  • 1 1/2 teaspoons celery seed
  • 2 tablespoons mustard seed
  • 3 cups cider vinegar  
Methods/steps
  1. Do not peel cucmbers, just slice them.
  2. Add onions, peppers and whole garlic cloves.
  3. Add salt, cover with cracked ice, mix thoroughly.
  4. Let stand for three hours, then drain thoroughly.
  5. Combine remaining ingredients, pour over cucumber mixture.
  6. Heat just to a boil.
  7. Seal in hot, sterilized jars.
  8. (Run a wood or plastic spatula around the edge of the jar to remove air bubbles, so the pickles are covered with the brine.)
Reviews
 

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