Bread and butter pickles #3

Yield: 1 Servings

Measure Ingredient
4 quarts Medium size cucumbers; thinly sliced
6 mediums White onions; sliced
2 \N Green peppers; chopped
3 \N Cloves garlic
⅓ cup Coarse medium salt
\N \N Cracked ice
5 cups Sugar
3 cups Cider vinegar
1½ teaspoon Tumeric
1½ teaspoon Celery seed
2 tablespoons Mustard seed

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, .

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