bread 'n' butter pickles

Categories
Canning
Yield
1 Servings
MeasureIngredient
8 cups Cucumbers; unpeeled-thinly sliced
Onions; thinly sliced
½ cup Salt
3 cups Sugar
2 cups Cider vinegar
Green bell peppers; finely chopped
2 teaspoons Celery seed
2 teaspoons Turmeric; ground
Cinnamon stick

In enamel or stainless-steel pot, mix cucumbers, onions and salt. Let stand over night. Drain; discard liquid. Add remaining ingredients; bring to a boil; reduce heat. Simmer 20 minutes. Ladle into hot sterilized jars to ¼ inch from top; seal. Process 15 minutes in a boiling-water bath if desired.

Makes 4 pints. Dee Bartholomew's blue ribbon winner Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Sep 25, 1998, converted by MM_Buster v2.0l.

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