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LOCATION: Recipes >> Preserving >> Bread Butt Pickles 06

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BREAD AND BUTTER PICKLES

3 cucumbers
2 small white onions
1 green or red pepper
1/8 cup salt
2 cups white vinegar
2 cups sugar
1 Tablespoon mustard
1/2 teaspoon tumeric powder (optional)
1 teaspoon celery seed.

Wash vegetables thoroughly. Slice cucumbers into paper thin slices.
Slice onions. Remove seeds from peppers and shred. Mix vegetables
and add salt. Let stand overnight under a weight to keep them in
the juice. Add cracked ice to the vegetables and let stand while
the vinegar is being heated with sugar and spcies. Drain and rinse
the vetegables and add them to the vinegar. Place over low heat.
Stir occasionally. Heat to scalding, but do not boil. Stir in
tumeric power. Pour into hot sterile jars.

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