Bread & butter pickles (mother stickney's very best)
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Sliced cucumbers |
| 2 | eaches | Green peppers (chopped) |
| ⅓ | cup | Salt |
| 1½ | teaspoon | Tumeric |
| 2 | tablespoons | Mustard seed |
| **OUTSTANDING** | ||
| 6 | eaches | Medium onions |
| 3 | eaches | Cloves of garlic (whole) |
| 5 | cups | Sugar |
| 1½ | teaspoon | Celery seed |
| 3 | cups | 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 BOILING. Seal in jars. Makes about 9 pints. NOTE: Cucumbers covered with the cracked ice may be keep in refriferator overnite, then drained and processed the next day.
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