Bread & Butter Pickles (Mother Stickney's Very Best)
Bread and Butter Pickles (Mother Stickney's Very Best) recipe
Yield
48 servingsPrep
30 minCook
5 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
cucumbers
sliced |
*
|
| 2 |
green bell peppers
chopped |
*
|
|
| ⅓ | cup |
salt
|
|
| 1 ½ | teaspoons |
turmeric
|
|
| 2 | tablespoons |
mustard seeds
|
|
| 6 | medium |
onions
|
|
| 3 | cloves |
garlic
|
|
| 5 | cups |
sugar
|
|
| 1 ½ | teaspoons |
celery seeds
|
|
| 3 | cups |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
cucumbers
sliced |
*
|
| 2 | each |
green bell peppers
chopped |
*
|
| 79 | ml |
salt
|
|
| 7.5 | ml |
turmeric
|
|
| 3E+1 | ml |
mustard seeds
|
|
| 6 | medium |
onions
|
|
| 3 | Cloves |
garlic
|
|
| 1.2 | l |
sugar
|
|
| 7.5 | ml |
celery seeds
|
|
| 7.1E+2 | ml |
vinegar
|
|
Directions
Do not pare cucumbers; Slice thin. Add onions, peppers, and whole garlic cloves. Add salt. Cover with cracked ice. Let stand in refrigerator 3 hours, then drain.
Pour remaining ingredients over cucumber mixture. Heat just to a boil. Seal in jars. Makes about 9 pints.
NOTE:
Cucumbers covered with the cracked ice may be kept in refrigerator overnight, then drained and processed the next day.
