Bread and Butter Pickles II

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4 hours 7 Pints Print RecipeEmail Recipe


1galloncucumbers (firm and clean)
8smallwhite onions
2 green peppers
2 red peppers
1quartcracked ice
1 1⁄2teaspoonturmeric
1⁄2teaspoonground cloves
2teaspoonmustard seed
1teaspooncelery seed
5cupwhite vinegar


Slice cucumbers, onions, green and red peppers in paper-thin rounds. Place in stone crock. Mix salt and ice. Pack around sliced vegetables.

Cover crock with weighted lid; allow to stand 3 hours, then drain.

Combine sugar, spices and vinegar. Pour over vegetables in large enamel or aluminum kettle. Bring to boil over low heat.

Pour into hot sterilized jars, seal immediately.

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