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LOCATION: Recipes >> Preserving >> Bread & Butter Pickles

Print this Recipe    Bread & Butter Pickles

4 quarts sliced medium cukes (about 25)
3 cups sliced onions (about 4 medium)
2 green peppers chopped (or 1 red and 1 green)
3 cloves garlic sliced
1/3 cup canning salt
5 cups sugar
3 cups cider vinegar
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seed

Combine vegetables in large bowl. Add salt; cover with cracked/crushed
ice (two or three trays) and mix thoroughly. Let stand 3 hours,
drain well. Combine remaining ingredients and pour, in a large
kettle, over cukes. Heat just to a boil. Pack into hot sterilized
jars and seal. Makes about 7 pint jars. Process in boiling water
bath 10-15 minutes to ensure seal.

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