Granny's Bread & Butter Pickles
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Time
prep 1:30
total 4:00
Ingredients
| 1 gal. | sliced cucumbers | | 6 | md. onions (sliced) | | 1 | lg. green bell pepper sliced | | 1/3 cup | salt | | Vinegar syrup | | 4 cups | white sugar | | 3 cups | vinegar | | 1-1/2 tsp. | celery salt | | 1-1/2 tsp. | turmeric | | 2 tbsp. | mustard seed | | 2 tbsp. | mixed pickling spices |
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Instructions
Put vegetables in large bowl. Add salt and toss lightly. Cover heavy with ice cubes (cover bowl) for 3 hours.
After 3 hours drain, rinse twice with cold water. Drain.
Heat vinegar syrup until boiling. Add vegetables. Boil half a minute. Pack in sterilized pint jars. Wipe top of jar with wet towel before putting on lid. Process jars accordingly: 20 minutes for quarts, 10 minutes for pints and 5 minutes for half pints.
Turn upside down on rack for 24 hours.
Author's Comments
As a child, I didn't appreciate the bread & butter pickles that were ever present on our relish tray with dinner. Now that I'm an adult, they are one of my favorite pickles. They're especially good in chicken salad.
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