Bread and butter pickles #3
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Medium size cucumbers; thinly sliced |
| 6 | mediums | White onions; sliced |
| 2 | Green peppers; chopped | |
| 3 | Cloves garlic | |
| ⅓ | cup | Coarse medium salt |
| Cracked ice | ||
| 5 | cups | Sugar |
| 3 | cups | Cider vinegar |
| 1½ | teaspoon | Tumeric |
| 1½ | teaspoon | Celery seed |
| 2 | tablespoons | Mustard seed |
Directions
Do not pare cucumbers; slice thin. Add onions, peppers and garlic. Add salt, cover with cracked ice; mix well. Let stand three hours and drain well. Combine remaining ingredients; pour over cucumber mixture. Heat just to a boil. Seal in hot sterilized pint jars. Makes 8 pints. This is one of the easiest types of pickles to make, and they remain crisp for several years.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .