Bread and Butter Pickles 3 quarts thinly sliced cucumbers (about 4 lbs) 7 cups thinly sliced onions (about 2 lbs) 1 red bell pepper cut in strips 1 green bell pepper cut in strips 1/2 cup non-iodized salt 1 cup water 2 1/2 cups sugar 2 1/2 cups cider or white vinegar 2 Tbls mustard seed 1 tsp celery seed 1 tsp cinnamon Mix cukes, onions and peppers. Dissolve salt in 1 cup water to fill then place ice cubes on top of veggies (a few trays) Weight with a heavy object and let stand 3 hours. Drain and slightly rinse. Mix remaining ingredients, heat to boiling, add veggies, heat again to boiling, stirring occasionally. Immediatly put in hot jars leaving 1/4" headspace. Seal and process in boiling water bath for 10 minutes. Makes about 6 pints Phyllis Lawrence Aurora, UT |