Bread and Butter Pickles
| Veggies:
15-20 Cucumbers 6 Large Onions 2 Large Bell Peppers 3 Cloves Garlic ½ Cup Salt Ice to cover |
Liquid:
3 Cups Cider Vinegar 5 Cups Sugar 2 Tbsp Mustard Seed 1 ½ Tbsp Celery Seed ½ tsp Whole Cloves 1 Tbsp Ground Turmeric |
Directions:
Thinly slice cucumbers, onions, and peppers, place in a large bowl. Chop or mince garlic cloves and add to sliced vegetables. Add salt and mix well. Put a layer of ice on top of sliced cucumber mixture and allow to stand for approximately 3 hours. (I placed a weight on top to help keep the ice cold.) After 3 hours, rinse the cucumbers in cold water.
In a VERY large saucepan, mix vinegar, sugar, mustard seed, celery seed, whole cloves, and turmeric. Bring to a boil. Add cucumbers to boiling vinegar. Increase temperature until just before the mixture begins to boil, remove from heat.
Pack hot cucumbers into hot, sterile jars. Fill remaining space with vinegar liquid, leaving ¼ inch head space. Secure lids and process in a boiling water canner. Process pints for 10 minutes and quarts for 15 minutes.
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All of the vegetables sliced will almost fill 2 of Tupperwares largest bowls.
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I turned a large dinner plate upside down and placed a bucket of rice on top for weight.
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AAAHHH!!! If only a picture could capture a smell!
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This time I used a steam canner because it is a bit faster!
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We ended up with a broken jar! I was sad to see the yummy pickles go to waste.
