BREAD AND BUTTER PICKLES
Author: 
Recipe type: Appetizer
Serves: 5 pints
 
Ingredients
  • ½ c. salt
  • 2 qt. onion, thinly sliced
  • 2 green bell peppers, seeded and thinly sliced
  • 4 qt. cucumbers, thinly sliced
  • 6 garlic cloves
Vinegar Solution:
  • 4½ c. vinegar
  • 4 cups sugar
  • 1½ turmeric
  • 3½ mustard seeds
  • ½ tsp. cloves, (ground)
Instructions
  1. Place all vegetables in a large bowl.
  2. Sprinkle with the salt. Mix and place a try of ice on top of vegetables.
  3. Let stand 3 hours.
Combine in a large kettle:
  1. In a large kettle combine vinegar, sugar turmeric, mustard seeds, ground cloves.
  2. Heat to boiling.
  3. Drain vegetables.
  4. Pour vegetables into boiling vinegar solution.
  5. Over low flame, heat to boiling, but do not boil.
  6. Stir to prevent scorching.
  7. Place vegetables in sterilized pint jars.
  8. Cover with the vinegar solution to within ½ " from the top of jar and seal.
  9. Process in hot water bath for 5 minutes.
Recipe by A Vintage Kitchen at https://www.avintagekitchen.com/?p=1013