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Bread-and-Butter Pickles

Yield 4 pints


  • 3 pounds pickling cucumbers
  • 3 medium onions, sliced
  • 1 medium-size green bell pepper, chopped
  • 2 cloves garlic
  • 2 1/2 tablespoons pickling salt
  • Crushed ice
  • 2 1/2 cups sugar
  • 1 1/2 cups apple cider vinegar (5% acidity)
  • 1 tablespoon mustard seeds
  • 3/4 teaspoon ground turmeric
  • 3/4 teaspoon celery seeds

How to Make It

  1. Wash cucumbers, and thinly slice.

  2. Combine cucumber, onion, and next 3 ingredients in a large Dutch oven. Cover with ice; mix thoroughly, and refrigerate 3 hours. Drain.

  3. Combine sugar and remaining ingredients; pour over cucumber mixture. Heat just until boiling.

  4. Pack hot mixture into 4 hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process jars in boiling-water bath 10 minutes.