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Bread & Butter Pickles (Mother Stickney's Very Best)

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Submitted by gypsygrl119

Bread and Butter Pickles (Mother Stickney’s Very Best) recipe

YIELD

48 servings

PREP

30 min

COOK

5 min

READY

4 hrs

Ingredients

4 4
QUARTS QUARTS CUCUMBERS
sliced *
2 2
EACH GREEN BELL PEPPERS
chopped *
79
CUP ML SALT
1 ½ 7.5
TEASPOONS ML TURMERIC
2 3E+1
TABLESPOONS ML MUSTARD SEEDS
6 6
MEDIUM MEDIUM ONIONS
3 3
CLOVES CLOVES GARLIC
5 1.2
CUPS L SUGAR
1 ½ 7.5
TEASPOONS ML CELERY SEEDS
3 7.1E+2
CUPS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 93 2% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 787mg 33%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 9%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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