Bread and Butter Pickles

6 cups thinly-sliced cucumbers
1 pound onions -- peeled and sliced
1 green pepper -- seeded and shredded
1/4 cup salt
2 cups brown sugar
1/2 teaspoon turmeric -- (optional)
1/4 teaspoon ground cloves
1 tablespoon mustard seed
1/2 teaspoon celery seed -- or more to taste
2 cups mild cider vinegar

Prepare the cucumbers, onions, and pepper. Mix well and add salt. Cover and let stand 3 hours.

Mix remaining spices and vinegar (omitting turmeric if preferred). Bring slowly to boiling point and boil 5 minutes.

Drain the vegetables thoroughly in a colander, rinsing well with cold water. Add them to the hot syrup and heat slowly to just below boiling. Stir occasionally.

You do not need to put these in a water bath, just put the cucumbers and liquid in the jar and seal. Make sure the top of the jar is clean.

This recipe yields 4 pints.

Printer friendly version: Bread and Butter Pickles

Click Back to return here.