Granny's Bread & Butter Pickles
|1 gal. ||sliced cucumbers|
|6 ||md. onions (sliced)|
|1 ||lg. green bell pepper sliced|
|1/3 cup ||salt|
|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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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.
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.