Bread 'N Butter Pickels

1123 calories per serving view nutrition facts

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Ingredients

4	quarts	cucumbers	unpeeled, sliced
6	medium	onions	sliced
2	each	green bell peppers	or red
3	cloves	garlic
1/3	cup	pickling salt
1	x	ice
5	cups	sugar
3	cups	cider vinegar
2	tablespoons	mustard seeds
1 1/2	teaspoons	turmeric
1 1/2	teaspoons	celery seeds

Directions

Combine the cucumbers, onion, peppers, garlic, and salt in a 5-gallon crock, large ceramic, glass, or stainless steel bowl.

(use a clean, ice chest) Cover the vegetables with ice and mix well.

Let stand for about 3 hours.

Drain the vegetables and remove the garlic.

Combine the remaining ingredients in a large kettle.

Add the vegetables to the syrup and bring to a boil.

Pack the pickles into hot, sterilized pint jars, leaving 1/4 inch head space.

Seal. Process in a boiling water bath or steam canner for 5 minutes.

When the processing time is up, remove the jars and set them on a towel or wooden rack away from drafts.

Allow the jars to cool undisturbed for 24 hours.

Test by pressing in the center of the seal. It should not pop back up.

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Nutrition Facts

Serving Size 668g

Amount per Serving

Calories 1123 2% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 20mg	1%
Total Carbohydrate 275.0g	92%
Dietary Fiber 5.0g	20%
Sugars 259.0g
Protein 4.0g	9%

Vitamin A	5%		Vitamin C	104%
Calcium	11%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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